The Healthy My Ass Cookbook

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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Cinnamon Streusel Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pineapple Upside Down Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Ice Cream

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Gooseberry Meringue Pie

A tart berry pie with a meringue topping.


2 15-oz. cans Gooseberries, canned, in light syrup
1 cup Sugar
2 Tbsps. Cornstarch
1/8 tsp. Salt
3 Egg Yolks
2 Tbsps. Butter
1/2 tsp. Vanilla
1 Perfect Pie Crust - No Top
4 cups Meringue Topping


Drain the Gooseberries, reserving up to 1 cup of the light syrup.  If you do not get 1 cup, add water to bring it up to 1 cup.

Combine the Sugar, Cornstarch and Salt in a medium saucepan.  Stir in the 1 cup of reserved light syrup.  Separate the Egg Yolks, saving the egg whites to reach room temperature for the meringue.  Beat well the yolks and stir into the saucepan.  Begin heating over medium heat.  Melt the Butter, stir into the saucepan and continue heating and stirring constantly and more quickly as it thickens until thickened and just begins to boil.

Remove from heat and stir in the Vanilla.  Gently fold in the drained gooseberries.  Set aside uncovered to cool completely.

Prepare and bake a 9" Perfect Pie Crust - No Top shell.  Set aside to cool completely on a wire rack.

Stir then pour the gooseberry mixture into the center of the cooled pie crust shell.  You do not need to level it out because if it is higher in the center, that will leave more side crust surface to which you can seal the meringue.

Prepare the Meringue Topping, spreading over the gooseberries and sealing to the crust.  Bake as directed and cool slowly out of draft.


Originally the cans of Gooseberries were 16&1/2 ounces, but as of this writing are 15 ounces.  While that may continue to change, just use 2 cans.

This recipe is best prepared and eaten the same day.  Refrigeration can exacerbate beading, weeping and shrinking problems mentioned in the meringue recipe.

I've substituted 20 ounces, about 3 cups, or fresh or frozen gooseberries for the canned gooseberries and used one cup of water in lieu of the light syrup.


Other Information:

Source: The back of a can of Oregon Gooseberries.

Preparation: 1:00
Cool: 1:00
Total: 2:30

Yield: 1 9" pie
Servings: 8

Nutrition Facts per Serving:
450 Calories
14g Fat (28.4% calories from fat)
5g Protein
77g Carbohydrate
3g Dietary Fiber
88mg Cholesterol
242mg Sodium.

Exchanges per Serving:
1 Grain(Starch)
1/2 Lean Meat
1 1/2 Fruit
0 Non-Fat Milk
2 1/2 Fat
2 1/2 Other Carbohydrates.

Rainbow Line

Copyright 2006-2023 by Keith Langeneckert.  All rights reserved.