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Cranberry - Rasberry Meringue Pie

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CRANBERRY - RASBERRY MERINGUE PIE
 Categories: Pies, Fruits, Diabetic
      Yield: 8 Servings
 
    1/3 c  Sugar
      3 tb Cornstarch
    1/8 ts Salt
      3    Egg Yolks
    3/4 c  Frozen Cranberry-Rasberry
           Juice Cocktail, thawed
    2/3 c  Water
      1 tb Unsalted Butter
      1 ts 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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