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Summer Berry Basket Recipe
|Piping meringue||1 Cup (16 tbs)|
|Orange chantilly cream||1 Cup (16 tbs)|
|Blueberries||1 Cup (16 tbs)|
Calories 248 Calories from Fat 45
% Daily Value*
Total Fat 5 g6.9%
Saturated Fat 3.1 g15.3%
Trans Fat 0 g
Cholesterol 0.35 mg
Sodium 35.4 mg1.5%
Total Carbohydrates 52 g17.4%
Dietary Fiber 3.5 g14.1%
Sugars 44.8 g
Protein 3 g6.6%
Vitamin A 1.6% Vitamin C 101.3%
Calcium 1.7% Iron 2.4%
*Based on a 2000 Calorie diet
Draw a 12- x 5-inch oval on a piece of paper; cut out oval to make pattern.
Trace around pattern 2 times on each foil-lined baking sheet.
Prepare Piping Meringue.
Spread about 1 1/3 cups meringue evenly inside 1 oval outline.
Spoon about 3/4 cup meringue into decorating bag fitted with No.
1A or 2A round tip; pipe two 5/8 inch-wide ovals just inside 2 oval outlines.
Change to No.
4B, 6B, or 8B star tip; pipe a 5/8-inch-wide oval just inside remaining oval outline, using a shell or star design.
To make the handle, pipe two 4-inch-diameter semicircles in a shell or star design.
Cover and chill the remaining meringue.
Bake the meringue pieces at 200Â° for 2 hours.
Turn off oven; cool meringues in oven at least 4 hours or overnight.
To assemble basket, carefully peel foil from meringue sections.
Place filled-in oval on a foil-lined baking sheet.
Stack 2 plain ovals, then decorated oval, on top of base, using a little reserved meringue to "glue" layers together.
Bake at 225Â° for 15 minutes; place baking sheet on wire rack to cool completely.
Carefully spread small amount of reserved meringue on flat side of 1 handle section; lightly press flat side of other handle section against meringue.
Let dry at room temperature 2 hours.
Store all meringue pieces in airtight container at room temperature up to 2 days.
Cut off the crown and a slice from bottom of the pineapple; cut off pineapple skin.
Cut pineapple crosswise into 1/2-inch-thick slices, and remove core.
Cut slices in half.
Set aside 6 pineapple half-moons; reserve remaining pineapple for other uses.
Up to 1 hour before serving time, transfer basket to serving platter.
Spread Orange Chantilly Cream evenly in basket.
Stand 6 pineapple half-moons around inside edge of basket; arrange blueberries in center.
Attach handle across center of basket, just inside bas ket edges, using more reserved meringue.
Attach strawberry halves, if desired, to basket handle using wooden picks.