Meringues with Raspberries and Frozen Yogurt

Yield: 8 servings 

Ingredients: 

• 3 large egg whites, at room temperature
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla extract
• ¾ cup superfine sugar
• 1 cup all-fruit raspberry jam
• 1 ½ cups frozen nonfat vanilla yogurt
• 3 cups fresh or thawed, frozen raspberries

Directions: 

1. Preheat oven to 275. Line a baking sheet with parchment paper or foil
2. Place the egg whites in the bowl of an electric mixer. Beat at medium speed until foamy.
3. Add cream of tartar. Increase mixer speed to high
4. Add vanilla.
5. Gradually add sugar., 1 tablespoon at a time, beating constantly for about 5 minutes or until stiff, but not dry, shiny peaks form.
6. Place 8 large spoonfuls of the mixture, evenly spaced, on a baking sheet. With the back of a spoon, form the meringue in to small nestlike shapes about 3 inches in diameter.
7. Bake for 1 hour or until crisp and firm. While still warm, remove from baking sheet and cool on rack.
8. Gently heat the allfruit jam in a small saucepan.
9. Spoon frozen yogurt in the bottom of each meringue shell and top with raspberries. Spoon warm jam over raspberries.

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Nutritional Value

Calories Per Serving: 212
Fat: 0.3g
Cholesterol: 0 mg
Protein: 2g
Carbohydrates: 50 g
Dietary Fiber: 2 g
Sodium: 40 mg

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