Text 17967, 94 rader
Skriven 2008-12-16 23:52:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Nancy Backus
Ärende: Re: cran  was: Giraffes
===============================
 -=> On 12-15-08  23:08,  Nancy Backus <=-
 -=> spoke to Dale Shipp about cran  was: Giraffes <=-

 DS> I just went and checked the jar we have in our frig.  It is
 DS> cran-raspberry light.  Ingredients listed are cranberry raspberry
 DS> juice, mixed with another juice from concentrate.   How is that for
 DS> being non-specific about the ingredients.   I think that "another"
 DS> means apple/pear or whatever they sold cheap to us this month.

 NB> Is that the list of ingredients on the front label, or the small print
 NB> one hiding somewhere else on the jar?  Generally they have to get more
 NB> specific somewhere.  And usually that "another" is apple.  Sometimes I
 NB> get lucky and it's white grape.  Pear is less often cheap enough for
 NB> that... at least from what I've seen.

It was in the small print.  I had to hold it and my glasses at carefully
chosen angles to read it.   Today in the store I looked at an O.S.
cran-grape lite.  It did not mention "other juices", just cranberry and
grape.

 NB> Does the "light" indicate that they used a sugar subsitute, like
 NB> Splenda?  That's what I've been seeing lately... as I've been looking
 NB> at juices for my diabetic friend that I shop for...

Yes --  Lable lists Splenda.  There is also a low-calorie version, but
that is not what we get.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pineapple Meringue Pie
 Categories: Pie, Fruit
      Yield: 4 Servings
 
      9    Inch baked piecrust
    1/3 c  Cornstarch
    1/2 c  Sugar
           Salt
           Warm water
           Grated peel of 1 lemon
      1 tb Lemon juice
      4    Eggs ,separated
      1 tb Butter
      8 oz Can crushed pineapple,
           Reserve liquid
      4    Egg white Meringue topping
           (recipe follows)

MMMMM-----------------EGG WHITE MERINGUE TOPPING----------------------
      4    Egg whites
    1/4 ts Salt
    1/2 c  Sugar
 
  Prepare pie crust. Into 2 quart saucepan, measure cornstarch, 1 cup
  sugar and 1/8 teaspoon salt. Stir together. Mix reserved pineapple
  liquid with warm water to make 1 1/2 cups. Stir into saucepan, add
  lemon peel and lemon juice. cook over medium heat, stirring until
  mixture boils. Remove from heat. In small bowl with wire whisk or
  spoon, beat egg yolks, then stir in small amount of hot liquid.
  Slowly pour egg mixture into sauce, stirring rapidly to prevent
  lumping.Return to heat, cook stirring until thickened. (do not boil)
  . Add butter to thickened mixture and stir until melted and
  thoroughly blended. Fold in drained pineapple. Blend well. Pour
  mixture into pie crust. Preheat oven to 400 deg F, Make Meringue
  Topping with egg whites. Spread Meringue over filling, touching pie
  crust. Bake 10 minutes or until golden
  
  To make the meringue topping,
  Have egg whites at room temperature. Be sure bowl and beaters are
  clean,dry and chilled. In small bowl with mixer at high speed, beat
  egg whites and salt until soft peaks form. At high speed, sprinkle in
  sugar, 2 tablespoon at a time, beating after each addition until
  sugar is dissolved. Rub a bit of meringue between fingers. If it does
  not feel grainy, sugar is dissolved. Whites should stand in stiff,
  glossy peaks. With back of spoon, spread meringue over filling. Seal
  to pie crust all around edge.  Swirl up points to make attractive
  top. Bake 10 minutes or until golden . Cool away from drafts. Note:
  For holidays I some time add a drop or two of food colouring to
  meringue Such as green for St Patrick's. Red for Christmas. etc.
  
  source: Good Housekeeping
  source: Good Housekeeping
  
  From:hgass@aol.Com (Hgass)
 
MMMMM



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