Prep Time: 15 minutes
Cook Time: 4 hours
Ingredients:
- 4 large egg whites, with absolutely no yolk
- 1/4 tsp cream of tartar
- 3/4 cup ultra-fine baker’s sugar (regular is fine)
- 2 cups fat-free whipped topping
- 1 cup sliced strawberries
Preparation:
Preheat oven to 250 degrees.In a large, clean and cool bowl, beat egg whites with an electric mixer at meidum speed until foamy. Add cream of tartar. Continue to mix until the soft-peak stage. Add sugar 1 tablespoon at a time and continue mixing, at high speed, until stiff peaks form. Drop spoonfuls of meringue on to a parchment-lined baking sheet, making six piles. Using the back of a spoon, shape the meringues into nests. Bake for 1 hour. Turn off oven and cool meringues in the oven for 2-3 hours, until dry. Cool completely.
Carefully remove meringues from parchment and spoon whipped topping into each of the 6 nests. Divide sliced strawberries among meringue nests. For an extra treat, drizzle a little fat-free chocolate syrup over the top. Serve immediately. Don't refrigerate the meringue, as it will become somewhat chewy. Any unused meringue nests can be stored in an airtight container for a day or two.
Serves 6.
Per Serving Calories 151, Calories from Fat 1, Total Fat 1g (sat 0.1g), Cholesterol 0mg, Sodium 37mg, Carbohydrate 37mg, Fiber 0.6mg, Protein 2.5g
