- 40
4/5
(1 Votes)
Ingredients
- Garnish:
- 4 egg whites
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
- 2/3 cup Splenda Sugar Blend for Baking
- 1 cup light sour cream or reduced-fat whipped topping
- 40 strawberries
- Fresh mint leaves, optional
Preparation
Step 1
Preheat oven to 250 F. Line baking sheets with parchment paper.
Beat egg whites, cream of tartar and vanilla at high speed with an electric mixer until foamy.
Add Splenda Sugar Blend for Baking, one tablespoon at a time, beating until stiff peaks form and Splenda Sugar Blend for Baking dissolves.
Spoon heaping tablespoonfuls of mixture onto baking sheets.
Bake 1 hour and 15 minutes (if meringues begin to brown, reduce oven temperature to 225 F); turn oven off. Let meringues stand in closed oven with the light on for eight hours or overnight. Store in an airtight container.
Top each meringue just before serving with one scant teaspoon of sour cream and a strawberry. Garnish if desired.