Categories: Desserts, Low-fat 
      Yield: 6 servings 
  
-----------------------------------SAUCE----------------------------------- 
  2 1/2 c  Low-fat milk 
      1    4x1-inch strip orange peel 
      1    Vanilla bean 
           -- split lengthwise 
    1/3 c  Sugar 
      1 tb Cornstarch 
      2 lg Eggs 
 
---------------------------------MERINGUES--------------------------------- 
      1 c  Low-fat milk 
      4 lg Egg whites 
    1/4 c  Sugar 
  
  "For this low-fat meringue treat (its name translates as "eggs in the 
  snow"), we've made a creme anglaise that calls for low-fat milk instead of 
  cream, and two whole eggs instead of as many as eight egg yolks." 
   
  DIRECTIONS: ========== FOR SAUCE: Combine milk and orange peel in heavy 
  medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture 
  to simmer.  Combine sugar and cornstarch in medium bowl. Whisk in eggs. 
  Gradually add hot milk mixture, whisking constantly. Return mixture to 
  saucepan.  Cook over medium heat until mixture almost simmers and thickens 
  enough to coat spoon, stirring constantly, about 9 minutes; do not boil. 
  Strain into shallow bowl. Refrigerate until well chilled, at least 2 hours. 
   
  FOR MERINGUES:  Place milk in heavy large skillet.   Add enough water to 
  bring depth to 1-1/2 inches.  Bring liquid to gentle simmer.  Beat egg 
  whites in medium bowl until soft peaks form. Gradually add sugar and beat 
  until meringue is stiff but not dry. 
   
  Using 2 soupspoons dipped into cold water, form 6 puffs from half of 
  meringue mixture, dropping each puff into simmering liquid.  Poach 4 
  minutes.  Using slotted spoon, transfer meringues to kitchen towel. Repeat 
  procedure with remaining meringue.   Arrange meringues atop custard. Chill. 
  (Can be made 4 hours ahead.) 
   
  PER SERVING: calories, 190; fat, 5 g; sodium, 114 mg; cholesterol, 80 mg 
   
  * Source: Bon Appetit (May 1994) * Typed for you by Karen Mintzias