Cherry Meringue Dessert
Light and Airy, low in fat
Ingredients
- 3 Egg Whites
- 1/4 tsp Cream of Tartar
- 1/2 cup Splenda
- 20 oz Lite Cherry Pie Filling
- 8 Tbsp Fat-free Cool Whip
Instructions
-
In a medium bowl, using electric mixer, whip egg whites and cream of tartar. Slowly add Splenda, a few tablespoons at a time. Continue whipping for 5 minutes. Mixture will be shiny and peaks will form when you raise the beaters.
-
Place a piece of parchment on a baking sheet, and spoon about 1/4 cup of the meringue into 8 piles. Using the back of a spoon, make indents in the center of each pile.
-
Bake for 90 minutes in a preheated 250 degree F oven. Then, turn off oven, letting the meringue cups dry in the warm oven for another hour. Place on counter rack to finish cooling.
-
When ready to serve dessert, fill center of the meringue cup with cherry pie filling and a dollop of Cool Whip.
Recipe Notes
Baked meringues are light and brittle. They just about melt in your mouth. Store un-filled meringues in a cookie tin or plastic bag. They’re even yummy as a fat-free snack.
