Cooking with Rena Lee

Yield:4

INGREDIENTS:

8	ready-made meringue nests
1 1/4 cups	low-fat natural unsweetened yogurt
1/2 tsp	finely grated orange rind
1/2 tsp	finely grated lemon rind
1/2 tsp	finely grated lime rind
2 tbsp	orange liqueur or unsweetened orange juice
	sliced kumquat, to decorate
	lime rind, grated, to decorate

DIRECTIONS:

Place the meringue in a clean plastic bag, seal the bag, and using a rolling pin, crush the meringues into small pieces. Transfer to a mixing bowl.
Stir the yogurt, grated citrus rinds, and the liqueur or juice into the crushed meringues. Spoon the mixture into 4 mini-basins, smooth over the tops, and freeze for 1 1/2 - 2 hours, until firm.
To make the sauce, thinly slice the kumquats and place them in a pan with the fruit juices and water. Bring gently to a boil and then simmer over a low heat for 3-4 minutes, until the kumquats have just softened.
Sweeten with sugar to taste, stir in the cornstarch mixture, and cook, stirring, until thickened. Pour into a small bowl, cover the surface with a layer of plastic wrap, and allow to cool- the film will help prevent a skin forming.
Chill in the refrigerator.
To serve, dip the meringue basins in hot water for 5 seconds, or until they loosen, and turn onto serving plates. Spoon on a little sauce, decorate with slices of kumquats and lime rind, and serve.