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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Baked Fruit Compote with Meringue Puffs

Source: dLife

Light and airy meringue baked over warm fresh fruit.

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 1.0 Fat, 1.0 Fruits, 0.7 Other Carbs, 0.0 Starch, 0.4 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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Servings

Ingredients

2.0
2 cup peeled and sliced peaches 1.0
1 pint fresh raspberries 0.25
0 1/4 cup sugar 3.0
3 each egg whites 3.0
3 tbsp sugar 0.5
0 1/2 tsp vanilla extract 0.25
0 1/4 tsp ground nutmeg 2.0
2 tbsp sliced almonds

Directions

Preheat oven to 375°F.
Wash raspberries. Pit, peel, and slice peaches.
In small bowl, toss peaches, raspberries, and 1/4 cup sugar. Divide into 4 custard cups.
Place cups on baking sheet. Bake 10 to 15 minutes. Remove from oven.
Using electric hand mixer, beat egg whites until soft peaks form. Slowly add 3 tablespoons sugar, beating continuously until stiff peaks form.
Add vanilla and nutmeg. Continue beating additional 1 minute.
Place dollop of meringue on top of each custard cup. Bake 10 minutes or until golden. Top with almonds. Serve warm.