• 1/2 cup chopped walnuts
• 3 egg whites
• 1/4 tsp. cream of tartar
• 1 cup confectioner's sugar
• 1/4 tsp. baking powder
• 3/4 cup quick cooking oatmeal, not instant
• 1/2 tsp. vanilla
• 1/4 tsp. salt
• 1-1/2 lbs. Driscoll's raspberries, divided
• 1/2 cup sugar
• 3/4 cup water
• 1/8 tsp. salt
• 2 Tbs. cornstarch
• 1/4 cup cold water
• 2 Tbs. Chambord liqueur, or other raspberry liqueur
• 1/2 cup mascarpone
• 1/4 cup honey
• 1 cup heavy cream

Preheat oven to 325°F. Spread walnuts on a baking sheet and roast in oven for 10 to 15 minutes, stirring occasionally. Set aside.

In large mixing bowl, beat egg whites with cream of tartar until soft peaks form. Add sugar and baking powder and beat until stiff peaks form. Fold in walnuts, oatmeal, vanilla and salt. Spray a 9 inch or 10 inch pie plate with nonstick cooking spray. Spread meringue mixture evenly over bottom and up sides of pie plate, forming a rim at the edges. Bake until set and lightly browned, about 25 to 30 minutes. Cool completely on a cooling rack.

In medium saucepan, combine half the raspberries and the sugar, water, and salt and heat to simmering. In small bowl or cup, blend cornstarch with cold water, then stir into raspberries. Cook, stirring gently, until mixture just comes to a boil and is thickened. Let cool for a few minutes, then stir in the remaining raspberries and the Chambord. Spoon into meringue shell and chill thoroughly. Top with Mascarpone Cream or whipped cream.

Mascarpone Cream Combine mascarpone and honey until blended. Whip heavy cream in a chilled bowl to soft peaks. Fold in mascarpone mixture.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 414, fat 19.4g, 41% calories from fat, cholesterol 47mg, protein 6.4g, carbohydrates 55.6g, fiber 7.0g, sugar 45.0g, sodium 89mg, diet points 9.0.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.7, Bread: 0.5, Lean meat: 0.0, Fat: 3.8, Sugar: 2.2, Very lean meat protein: 0.5

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