Strawberry Lemon Meringue Tarts
4 egg whites
Heat oven to 275 degrees F. Line a cookie sheet with parchment paper or foil. In a large bowl, beat egg white and cream of tartar at medium speed until soft peaks form. Add sugar 2 tablespoons at a time, beating at high speed until stiff glossy peasks form and sugar is almost dissolved.
Bake at 275 degrees F. for 35 minutes. If you like softer meringues, remove pan from oven immediately. Cool on wire rack. For dry crips meringues, turn oven off and leave meringues in oven with door closed for 2 hour or overnight.
Carefully remove meringues form parchement and place on serving plates. Just before serving, spoon yogurt into center of each meringue and top with sliced strawberries. Garnish with citrus strips. Sotre in refrigertor.
*COOKS NOTE: Don't despair if you dont have a pastry bag. Use a large resealable plastic freezer bag with a corner snipped off.
Per Serving: 190 Calories; 2g Fat (7.6% calories from fat); 1g Saturated Fat; 4g Protein; 41g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 56mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 2 1/2 Other Carbohydrates.
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