| Italian Meringue Sauce |
| 2 Egg Whites 1/3 cup Low-Fat Sour Cream 1 tsp. Grated Orange Zest Juice Orange, about 1 1/2 tsp. or more to thin the sauce Vanilla, to taste, about 1/2 to 1 tsp. |
| 5-OZ Karo Syrup 1 cups Sugar 1/2 cup Hot Water |
| In a heavy saucepan, combine the Karo syrup, sugar, & water, and bring to a boil. Heat the sugar mixture to the thread stage, 248-degrees on candy thermometer. Place the egg whites in a clean bowl of an electric mixer. Using the whisk attachment, whip the whites until stiff peaks form, being careful not to over beat. When the sugar mixture is at the thread stage, slowly and carefully add it to the beaten egg whites, in slow, steady stream, while the mixer is at a med-high speed. The mixture will become very thick, and stiff. After all of the sugar mixture has been added to the eggs, lower the speed of the mixer and add the vanilla. Cool mixture slightly, until it is just warm to the touch, but not hot. With a rubber spachula, stir in the sour cream and the orange zest & juice. Store the Italian Meringue Sauce in the fridge in an airtight container until ready to use. To Serve: Spoon on top of summer fruit, (such as bananas, strawberries, oranges, etc.) For a warm dessert; spoon the Italian Meringue Sauce over fresh strawberries or raspberries and broil until slightly brown |