Ingredients for Rainbow Squares
- Flour
- Margarine
- White Sugar
- Salt
- Crushed Pineapple In Juice
- Cornstarch
- ½ cup pitted dark sweet cherries (halved)
- Almond Flavoring
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How to Make Rainbow Squares
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 ½ cups all-purpose flour, ½ cup (1 stick) unsalted butter (cold and cut into cubes), ¼ cup granulated sugar, and a pinch of salt. Cut in the butter using a pastry blender until the mixture resembles coarse crumbs.
- Press the crumb mixture evenly into a greased 9x9 inch baking pan.
- Bake for 15 minutes, or until lightly golden.
- While the base is baking, prepare the topping: In a medium saucepan, combine 1 cup crushed pineapple (drained), ½ cup pitted dark sweet cherries (halved), ¼ cup granulated sugar, and 2 tablespoons cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens (about 5-7 minutes).
- Remove the baked base from the oven and pour the fruit topping evenly over it.
- In a clean, dry bowl, beat 2 large egg whites with an electric mixer until soft peaks form. Gradually add 4 tablespoons granulated sugar, continuing to beat until stiff, glossy peaks form.
- Gently spread the meringue over the fruit topping.
- Bake for another 5-7 minutes, or until the meringue is lightly browned and firm. Watch carefully to prevent burning!
- Let cool completely before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
59g
Fat
11g
Carbs
9g
