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Meringue Dessert Tarts
4 egg whites
1
⁄8 teaspoon cream of
tartar
3
⁄4 cup sugar
Place egg whites in large bowl. Beat on Speed 3
about 30 seconds, or until frothy. Add cream of
tartar. Beat on Speed 3 about 1 minute, or until soft
peaks form. Continuing on Speed 3, add sugar,
1 tablespoon at a time, beating for 6 to 7 minutes,
or until stiff and glossy.
Spoon or pipe meringue into eight 3
1
⁄2-inch circles
on baking sheet lined with parchment paper or foil.
Make indentation in center of each circle. Bake at
275°F for 35 minutes. Turn off oven and let
meringues stand in oven 2 hours or overnight. Serve
with Strawberry Yogurt Filling or Chocolate Mousse
Filling.
Strawberry Yogurt
Filling
1 package (8 oz.) light
cream cheese
1
1
⁄2 cups lowfat
strawberry yogurt
3 tablespoons
powdered sugar
2 cups sliced fresh
strawberries
Place all ingredients in large bowl. Beat on Speed 2
about 1 minute, or until smooth and creamy.
Refrigerate until serving time. To serve, spoon about
1
⁄4 cup filling into each Meringue Dessert Tart. Top
with strawberries.
Chocolate Mousse
Filling
3
⁄4 cup semi-sweet
chocolate chips
3tablespoons water
1
⁄4 teaspoon almond
extract
1 cup heavy cream
2 tablespoons powdered
sugar
1
⁄
2 cup sliced almonds
Place chocolate chips and water in small saucepan.
Heat over low heat until smooth and melted, stirring
constantly. Stir in almond extract. Cool to room
temperature, about 30 minutes.
Place cream in large bowl. Beat on Speed 3 about
30 seconds, or until soft peaks form. Continuing on
Speed 3, gradually add powdered sugar. Beat about
30 seconds, or until stiff. Fold in chocolate with
spatula until blended. Refrigerate until serving time.
To serve, spoon about
1
⁄4 cup filling into each
Meringue Dessert Tart. Top with almonds.
Yield: 8 servings.
Per serving (tart and strawberry filling): About
205 cal, 7 g pro, 34 g carb, 6 g total fat, 3 g sat
fat, 12 mg chol, 213 mg sod.
Per serving (tart and chocolate filling): About
285 cal, 5 g pro, 33 g carb, 17 g total fat, 6 g sat
fat, 35 mg chol, 39 mg sod.