Spoon raspberry sorbet into pie crust; spread evenly. Repeat with coconut, then mango sorbet, mounding mango sorbet in center. Freeze 4 hours or until hard.
Place oven rack in middle of oven. Heat to 450°F.
In a large bowl beat powdered egg whites and 6 Tbsp warm water with mixer on low speed until powder dissolves. Increase speed to high and beat until soft peaks form when beaters are lifted. Gradually beat in sugar until soft, shiny peaks form.
Quickly spoon onto pie, covering sorbet completely and spreading to touch crust around entire edge. Swirl meringue decoratively.
Bake 5 minutes or until peaks are golden. Freeze until firm, at least 4 hours.
Cal 316 Pro 2 Car 60 Fiber 2
Fat 8 (saturated fat) 4 Chol 0
This recipe has been added to the following public cookbooks:
gary's cook book,
Anistazis Pastries,
billys notable cooking
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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