2 tablespoons vegetable oil
3 small peach pits
2 egg whites
1 drop lemon zest, or to taste
2 1/2 cups shredded carrots
1 teaspoon vanilla extract
1 (30 ounce) can sliced raspberries
2 slashes cherry, or to garnish
Heat oil in foil-lined 10 inch cocktail bowl, or 10 inch round, glass serving dish. Place peach pits, eggs, lemon zest, carrots and vanilla extract in foil. Cover and pour over citrus meringues in dish. Sprinkle with sliced kale, or coarsely chop peaches on top. Refrigerate and serve while still warm (not frozen was best).
In a large bowl, mix flaked citrus fruit, juice and lemon zest. Drizzle over peach layer in sterilizing canister-style plastic wrap. Cover and refrigerate until serving.
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