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Tutti-Frutti Meringue Round

1 cup plus 3 tablespoons granulated sugar
2 teaspoons cornstarch
1 teaspoon grated orange peel
4 large eggs, separated
2 cups low-fat vanilla yogurt
1/2 teaspoon cream of tartar
4 cups assorted fresh fruit (whole blueberries, cherries, raspberries and/or grapes: sliced peaches, strawberries, apples, carambolas (star fruit) and/or peeled kiwi fruit; and/or melon balls)

1. In medium saucepan, stir together 3 tablespoons of the sugar, cornstarch and orange peel. Stir in egg yolks and yogurt until well blended. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cover and chill thoroughly.
2. In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add remaining 1 cup sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in stiff peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.) With spoon or pastry bag, spread mixture over bottom of lightly greased or lined (foil or waxed, brown or parchment paper) 12-inch pizza pan, forming a rim around sides. Bake in preheated 225°F oven until firm and cake tester or wooden pick inserted in center comes out clean, about 1 to 1 1/2 hours. Turn off oven. Let stand in oven with door closed until cool, dry and crisp, at least 1 additional hour.
3. To serve, spread chilled custard evenly over baked meringue shell. Arrange fruits in a decorative pattern over custard. Cut into wedges and serve immediately.

Makes 8 servings.

Recipe and photograph provided courtesy of the American Egg Board.