ITALIAN MERINGUE SAUCE

§  5-OZ Karo Syrup

§  1 cups Sugar

§  ½ cup Hot Water

§  2 Egg Whites

§  ¹/3 cup Low-Fat Sour Cream

§   1 tsp. Grated Orange Zest
§  Juice Orange, about 1½ tsp or more to thin the sauce

§  Vanilla, to taste, about ½ to 1 tsp

In a heavy saucepan, combine the Karo syrup, sugar, & water, and bring to a boil

Heat the sugar mixture to the thread stage, 248° on candy thermometer

Place the egg whites in a clean bowl of a (clean) electric mixer
Using the whisk attachment, whip the whites until stiff peaks form, being careful not to over beat

When the sugar mixture is at the thread stage, slowly (and carefully) add it to the beaten egg whites (in slow, steady stream), while the mixer is at a med-high speed

The mixture will become very thick and stiff

Lower the speed (of the mixer) and add the vanilla

Cool mixture slightly, until it is just warm to the touch, but not hot and with a rubber spatula or wooden spoon, stir in the sour cream and the orange zest & juice

Store the Italian Meringue Sauce in an airtight container refrigerated until ready to use

To Serve:
Spoon on top of summer fruit, (such as bananas, strawberries, oranges, etc.)
For a warm dessert; spoon the Italian Meringue Sauce over fresh strawberries or raspberries and broil until slightly brown