Strawberry Lemon Meringue Tarts
Light, airy and fresh - luscious!

Servings: 6

4 egg whites
1/2 teaspoon cream of tartar
1 cup of sugar
1 - 8 ounce container lemon yogurt
1 pint (2 cups) strawberries, hulled, sliced

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.

Fill a large decorating bag with large star tip. *

Pipe meringue onto parchment lined cookie sheet in concentric spirals to form 6 round based about 3 inches in diameter.

Then pipe a border of rosettes around each base.

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. Store 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.
These also are great with any of your favorite custard fillings or fruits.

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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