Strawberry-Meringue Torte

  1. Place colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edge of colander. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a large bowl; discard liquid. Cover and chill.
  2. Place parchment paper over a large baking sheet. Draw 3 (8-inch) circles on paper. Turn paper over, and secure with masking tape.
  3. Preheat oven to 200u0b0.
  4. Beat egg whites and cream of tartar at high speed of a mixer until foamy; add black walnut extract. Gradually add 6 tablespoons granulated sugar, 2 tablespoons at a time, beating until stiff peaks form (do not underbeat).
  5. Divide egg white mixture evenly among the 3 circles on the paper; using the back of a spoon, spread egg white mixture to fill the circles.
  6. Bake at 200u0b0 for 2 1/2 hours or until dry. Turn oven off, and let meringues cool in closed oven at least 12 hours. Carefully remove meringues from paper; set aside.
  7. Combine 8 whole strawberries and jelly in a small bowl; toss gently to coat. Drain strawberries, and discard remaining jelly. Place glazed strawberries on wax paper; set aside.
  8. Add sour cream, 1/2 cup powdered sugar, and vanilla to yogurt cheese; stir well. Gently fold in quartered strawberries.
  9. To serve, place 1 meringue circle on a serving platter, and gently spread with half of yogurt cheese-strawberry mixture. Top with another meringue circle; gently spread with remaining yogurt cheese-strawberry mixture. Top with remaining meringue circle; sift 2 teaspoons powdered sugar over top of torte, and garnish with glazed strawberries.

vanilla low, egg whites, cream of tartar, imitation black walnut, granulated sugar, caps, red currant, nonfat sour cream, powdered sugar, vanilla, quartered strawberries, powdered sugar

Taken from www.myrecipes.com/recipe/strawberry-meringue-torte (may not work)

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