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Meringue Bites with Strawberries and Cream

Source of Recipe

Diabetic Cooking Magazine 2005
Meringue Bites with Strawberries and Cream
A perfect pick-up dessert for your next party

Preparation Time: 15 minutes...Cook Time: 1 hour 15 minutes...Standing Time: 8 hours or overnight

Exchanges
WW Points
Makes: 40 (1 1/2-inch) meringues

4 egg whites
1/4 teaspoon cream of tarter
1 teaspoon vanilla extract
2/3 cup SPLENDA® Sugar Blend for Baking

Topping
1 cup light sour cream or reduced-fat whipped topping
40 strawberries

Optional Garnish: fresh mint leaves

PREHEAT oven to 250° F. Line baking sheets with parchment paper.

BEAT egg whites, cream of tarter and vanilla at high speed with an electric mixer until foamy.

ADD SPLENDA® Sugar Blend for Baking, 1 tablespoon at a time, beating until stiff peaks form and SPLENDA® Sugar Blend for Baking dissolves.

SPOON heaping tablespoonfuls of mixture onto baking sheets.

BAKE 1 hour and 15 minutes(if meringues begin to brown, reduce oven temperature to 225° F); turn oven off. Let meringues stand in closed oven with the light on for 8 hours or overnight. Store in an airtight container.

TOP each meringue just before serving with 1 scant teaspoon of sour cream and a strawberry. Garnish, if desired.

2 meringues equal: 4 calories...0 gm fat...0mg cholesterol...11mg sodium...0.5carbohydrate...0gm fiber 0.5gm protein ++++ Exchanges: Free Food ++++ WWP: 0