1 Tablespoon safflower oil
1 ½ cups plus 2 Tablespoons sugar
12 egg whites
1 Tablespoon pure vanilla extract
¼ teaspoon cream of tartar
1 ¼ cups low-fat milk
1 vanilla bean
3 egg yolk
2 Tablespoon sugar
1 cup plain low-fat yogurt
1 cup thawed strawberries
1 T sugar
½ T fresh lemon juice
Brush the inside of a 9-inch springform pan with the oil. Sprinkle in 2 Tablespoons of the sugar.
Preheat oven to 300 degrees.
To prepare the meringue, put the egg whites, vanilla extract and cream of tartar into a bowl. Begin beating the whites at low speed, gradually increasing the speed to medium as the whites turn opaque. Add the remaining 1 ½ cups sugar a tablespoon at a time, increasing the beater speed all the while. When all the sugar has been incorporated, continue beating the whites on high speed until they are glossy and form stiff peaks when the beater is lifted from the bowl.
Transfer the meringue to the springform pan. Smooth the top of the meringue with a long spatula or the dull side of a knife. Bake the pie until it has risen and is lightly browned- about 40 minutes. It will be moist throughout. Remove the pie from the oven and let it coo to room temperature in the pan.
While the pie is baking and cooling, make the sauces.
To make the vanilla yogurt sauce, heat the milk, vanilla bean, egg yolks and sugar in a small heavy-bottomed, nonreactive saucepan set over low heat. Cook the mixture, stirring constantly with a wooden spoon. Strain the sauce into a bowl and set it aside; when it has cooled to room temperature, whisk in the yogurt.
To make the strawberry sauce, blend in processor all the ingredients until smooth. Set aside until ready.
Just before serving the pie, remove the sides of the pan. With a wet knife, cut the pie into wedges; present them with the vanilla-yogurt sauce and the cranberry sauce poured around them. If you like, swirl the two sauces together in a decorative manner.
NUTRITIONAL ANALYSIS: 200 Calories Per Serving: 6g Protein; 3g Fat; g Carbohydrate; 55mg Cholesterol
(from Fresh Ways with Desserts by Healthy Home Cooking)