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Baked Fruit Compote with Meringue Puffs
Source: dLife

Light and airy meringue baked over warm fresh fruit.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 132.4
Total Carbs 30.8 g
Dietary Fiber 5.2 g
Sugars 24.9 g
Total Fat 1.0 g
Saturated Fat 0.1 g
Unsaturated Fat 0.4 g
Potassium 207.4 mg
Protein 4.3 g
Sodium 41.8 mg
Dietary Exchanges
, 1 Fruits , 1 Other Carbs , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 cup  peeled and sliced peaches
1 pint  fresh raspberries
0 1/4 cup  sugar
3 each  egg whites
3 tbsp  sugar
0 1/2 tsp  vanilla extract
0 1/4 tsp  ground nutmeg
2 tbsp  sliced almonds
  1. Preheat oven to 375°F.
  2. Wash raspberries. Pit, peel, and slice peaches.
  3. In small bowl, toss peaches, raspberries, and 1/4 cup sugar. Divide into 4 custard cups.
  4. Place cups on baking sheet. Bake 10 to 15 minutes. Remove from oven.
  5. Using electric hand mixer, beat egg whites until soft peaks form. Slowly add 3 tablespoons sugar, beating continuously until stiff peaks form.
  6. Add vanilla and nutmeg. Continue beating additional 1 minute.
  7. Place dollop of meringue on top of each custard cup. Bake 10 minutes or until golden. Top with almonds. Serve warm.

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