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Dole Banana Farmer

Winter Wreath With Bananas & Berries

Winter Wreath With Bananas & Berries
2 hrs 30 Minutes Total time 30 Minutes Prep time 2 hrs Cook Time 152 Calories 14 Servings



1.     Preheat oven to 200°F. Using a 12-inch plate as a template, trace the perimeter with a pencil onto a sheet of parchment paper. Using a 9-inch plate as a template, trace the perimeter of the plate in the center of the 12-inch circle; turn the parchment paper over.


2.     Beat egg whites and cream of tartar in a large bowl on medium speed until soft peaks form. Increase speed to high; gradually add 1¼ cups sugar, 1 tablespoon at a time, beating well after each addition until sugar is dissolved and whites stand in stiff, glossy peaks. Add vanilla extract; beat 1 minute or until incorporated.


3.     Shape the wreath: Using a large spoon, scoop a dollop of meringue, and drop it between the 2 circles. Repeat, adding dollops until the circle is filled in. Use remaining meringue to create a second ring by dropping dollops on top of the first layer. With a small offset spatula or the back of a spoon, flatten the top layer of the meringue, to create a flat base for the berries.


4.     Place meringue circle in the oven and bake 2 hours. Turn oven off; let meringue stand in oven for 2 hours to dry.


5.     Prepare the Berry Sauce:Process 1 cup strawberries, 2/3 cup raspberries, pomegranate juice, lemon juice and remaining 2 tablespoons sugar in a food processor until smooth; strain through a fine-mesh strainer, removing the seeds. Discard seeds.


6.     Remove the meringue wreath from parchment paper using a thin knife or metal spatula; place on a serving plate, if desired. Spread coconut whipped topping on top of meringue. Arrange banana slices, blackberries, and remaining strawberries and raspberries on top of the wreath. Serve with berry sauce.

Desserts Vegetarian Gluten-free Low Fat Low Sodium Eggs

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