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rack. Spread pie filling evenly over cake. Beat 2 egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until soft peaks form. Gradually add remaining 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in remaining 1/4 teaspoon vanilla. Spoon mixture into decorating bag fitted with a large star tip; pipe 16 meringue dollops onto pie filling. Bake at 450 degrees for 8 minutes or until meringue is lightly browned. Yield: 16 servings (about 129 calories per 3- x 2-inch bar). Mint julep fruit cup Combine fresh fruit and spoon into compotes. Sprinkle with creme de menthe or mint extract. Garnish with a small scoop of lime sherbet and a fresh mint leaf or with crystallized mint leaves. Approximate calorie/serving: 155 calories per 1/2 cup. Pineapple-cheese pudding 2 cups 1 percent low-fat cottage cheese 3 egg whites or 1/2 cup frozen egg substitute, thawed 1 tablespoon margarine, melted 1/2 teaspoon vanilla extract 1/3 cup sugar 2 tablespoons all-purpose flour 1 (8-ounce) can unsweetened crushed pineapple, drained Vegetable cooking spray 1/8 teaspoon ground cinnamon Position knife blade in food processor bowl; add first 4 ingredients. Top with cover, and process 10 seconds. Add sugar, flour, and pineapple; process 10 seconds. Pour mixture into a 10- x 6- x 2inch baking dish coated with cooking spray. Sprinkle with cinnamon. Place dish in a 13- x 9- x 2-inch pan; add water to depth of 1 inch. Bake at 425 degrees for 10 minutes; reduce heat to 350 degrees. Bake 40 minutes more or until knife inserted in center comes out clean. Serve warm or at room temperature. Yield: 6 servings (about 150 calories per 2/3-cup serving). Williamsburg orange-wine cake The wine is in the frosting. A delicious tasting cake. 1/2 cup margarine 1 cup sugar 4 egg whites, unbeaten 2 teaspoons grated orange rind 1 teaspoon vanilla extract 1 cup seedless golden raisins 1/2 cufrbhopped walnuts 2 cups sifted cake flour 1 teaspoon baking soda 1 cup buttermilk Cream the margarine and sugar until fluffy. Thoroughly blend in the unbeaten egg whites, orange rind, raisins and walnuts. Sift the flour
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