MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Cranberry - Rasberry Meringue Pie
  Categories: Pies, Fruits, Diabetic
       Yield: 8 servings
  
     1/3 c  Sugar
       3 T  Cornstarch
     1/8 t  Salt
       3    Egg Yolks
     3/4 c  Frozen Cranberry-Rasberry
            Juice Cocktail, thawed
     2/3 c  Water
       1 T  Unsalted Butter
       1 t  Lemon Juice
            Frozen 9-inch Pie Shell,
            Baked according to pkg
            Directions
 
 MMMMM----------------------MERINGUE TOPPING---------------------------
            Meringue Powder, prepare
            Topping according to pkg
            Directions
  
   Combine sugar, cornstarch and salt in medium size saucepan. Beat
   together egg yolks, juice concentrate and water in small bowl.
   Gradually stir into cornstarch mixture until smooth. Bring to boiling
   over medium heat, stirring constantly; cook 1 minute more. Remove
   from heat; stir in butter and lemon juice. Pour into pie shell.
   Preheat oven to 350 degrees. Using package meringue powder, prepare
   meringue topping according to package directions. Spoon some meringue
   topping around edge of filling so it touches inner crust all around.
   Heap remaining meringue in center. Bake in preheated oven about 15
   minutes or until meringue is lightly browned. Cool on wire rack.
   Topping will weep after a few hours, so serve soon after baking.
   
   Nutrient Value Per Serving: 331 Calories, 5 g Protein, 11 g Fat, 56 g
   Carbohydrate, 212 mg Sodium and 84 mg Cholesterol.
   
   Exchanges: 1 Starch/Bread, 2 3/4 Fruit and 2 Fat.
   
   Recipe from “Family Circle” magazine 2/1/92. Posted by Anne Marie
   Chiappetta.
  
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