Puree 1 cup cucumbers with 2 tablespoons honey and orange peel; refrigerate until serving time. Slice remaining cucumbers; spoon into 4 individual serving dishes. Spoon pureed cucumbers over slices. Beat egg whites and cream of tartar until soft peaks form. Add 2 tablespoons honey in a thin stream while beating whites; beat until stiff peaks form. Heat milk in a skillet to a simmer. Spoon 4 mounds of meringue onto milk. Poach gently about 4 minutes; turn meringues over once. Do not allow milk to boil. Lift meringues out of milk with slotted spoon. Tap spoon lightly on towel. Top cucumbers with meringues. Garnish with orange peel and mint sprigs.
Microwave method: Spoon egg whites onto microwave-safe glass dish into 4 mounds. Microwave on MEDIUM for 1 to 1-1/2 minutes or until set. Cool slightly. Top cucumbers with meringues. Garnish with orange peel and mint sprigs.
Tip: Partially frozen cucumbers may be used in place of fresh cucumbers. Or, substitute raspberries for cucumbers.
Makes four servings.
