Chocolate Meringue Bits with Strawberries and Cream - 2g Carbs
From: Diabetes Cookbook For Dummies
Yield: Forty 1-1/2-inch meringues
4 egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract
2/3 cup Splenda
1/3 cup cocoa powder
1 cup reduced-fat tub style whipped topping
40 strawberries
Preheat the oven to 225 degrees F.
Line 2 baking sheets with parchment paper.
Beat the egg whites, cream of tartar, and vanilla at high
speed with an electric mixer until frothy. Add the Splenda,
1 tablespoon at a time, beating until stiff peaks form,
roughly 5 to 7 minutes. Gently fold in the cocoa powder
until completely incorporated.
Spoon heaping tablespoons of the mixture onto the baking sheets.
Bake for 1 hour and 30 minutes; turn the oven off. Let the
meringues stand in the closed oven for 8 hours or overnight.
Store in an airtight container.
Just before serving, top each meringue with 1 scant
teaspoon of whipped topping and a strawberry.
Yield: Forty 1 1/2-inch meringues
Serving Size: 1 meringue
Nutrition per Serving:
13 Calories, 0g Fat, 0mg Cholesterol, 6mg Sodium,
2g Carbs, 1g Protein
Diabetic Exchanges: Free Food
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