Light and Airy, low in fat
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.
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.