Vanilla Meringue Tarts

By melanieroe

Nutrition Facts Per Serving:

* Servings: 10 servings
* Calories117
* Total Fat (g)2
* Saturated Fat (g)1
* Monounsaturated Fat (g)1
* Polyunsaturated Fat (g)0
* Cholesterol (mg)3
* Sodium (mg)85
* Carbohydrate (g)23
* Total Sugar (g)20
* Fiber (g)1
* Protein (g)3
* Vitamin A (DV%)0
* Vitamin C (DV%)5
* Calcium (DV%)7
* Iron (DV%)1

Ingredients

• 1 recipe Meringue Shells (below)
• 1/3 cup granulated sugar or sugar substitute* equivalent to 1/3 cup sugar
• 2 tablespoons cornstarch
• 2-1/4 cups low-fat (1%) milk
• 1/4 cup refrigerated or frozen egg product, thawed
• 1 tablespoon 60% to 70% tub-style vegetable oil spread
• 1-1/2 teaspoons vanilla
• 1 cup fresh whole or sliced berries, sliced banana, sliced kiwifruit, sliced kumquats, and/or sliced oranges

Details

Servings 10
Adapted from diabeticlivingonline.com

Preparation

Step 1

1. Prepare Meringue Shells. Meanwhile, for filling: In a medium saucepan, combine sugar and cornstarch. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot filling into egg. Add egg mixture to milk mixture in saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in vegetable oil spread and vanilla. Place saucepan in a very large bowl half-filled with ice water. Stir filling constantly for 2 minutes to cool quickly. Transfer filling to a medium bowl. Cover surface of filling with plastic wrap. Chill for 2 to 24 hours.

2. Spoon filling into Meringue Shells. Serve at once or cover and chill for up to 30 minutes before serving. Top individual servings with fruit.

Meringue Shells: Preheat oven to 250°F. Cover one or two large baking sheets with parchment paper. Draw ten 2 1/2-inch circles on the paper. Set aside. In a medium bowl, combine 2 egg whites, 1/2 teaspoon vanilla, 1/4 teaspoon cream of tartar, and 1/8 teaspoon salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add 1/2 sugar, about 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Spoon mixture into a pastry bag fitted with an open star tip. Pipe mixture in a spiral pattern over the circles on paper, piping the side of each circle up to a height of 1 1/4 inches. Bake about 1 1/4 hours or until meringues appear dry and are firm when lightly touched. Cool meringues on paper on wire rack. Peel from paper; transfer to a serving platter.

Chocolate Meringue Tarts: Prepare as above, except for filling increase sugar to 1/2 cup and add 1/4 cup unsweetened cocoa powder with the sugar.

PER SERVING WITH SUGAR: 139 cal. 2 g total fat (1 g sat. fat), 3 mg chol., 85 mg sodium, 27 g carb., 1 g fiber, 4 g pro. Exchanges: 1.5 other carb., 0.5 fat. Carb. choices: 2.

PER SERVING WITH SUBSTITUTE: same as above, except 105 cal., 18 g carb. Exchanges: 1 other carb. Carb choices: 1.

*SUGAR SUBSTITUTES: Choose from Splenda® Granular or Sweet 'N Low® bulk or packets to substitute for the granulated sugar in filling. Follow package directions to use product amount equivalent to 1/3 cup granulated sugar. We do not recommend sugar substitutes for the Meringue Shells.
PER SERVING WITH SUBSTITUTE: same as above, except 95 cal., 17 g carb. Exchanges: 1 other carb. Carb choices: 1.