3 cups strawberries
1/4 cup agave, divided
1 teaspoon grated orange peel
2 egg whites
1/8 teaspoon cream of tartar
2 cups milk
Shredded orange peel
is from the Cook'n with Agave collection.
Purée 1 cup strawberries with 2 tablespoons agave and orange peel; refrigerate until serving time. Slice remaining strawberries; spoon into 4 individual serving dishes. Spoon puréed strawberries over slices. Beat egg whites and cream of tartar until soft peaks form. Add 2 tablespoons agave in a thin stream while beating whites; beat until stiff peaks form. Heat milk in a skillet to a simmer. Spoon 4 mounds of meringue onto milk. Poach gently about 4 minutes; turn meringues over once. Do not allow milk to boil. Lift meringues out of milk with slotted spoon. Tap spoon lightly on towel. Top strawberries with meringues. Garnish with orange peel and mint sprigs.
MICROWAVE METHOD: Spoon egg whites onto microwave-safe glass dish into 4 mounds. Microwave on medium (50%) for 1 to 1-1/2 minutes or until set. Cool slightly. Top strawberries with meringues. Garnish with orange peel and mint sprigs.
Healthy products from remote regions of the world!