1 C. light sour cram or reduced fat whipped topping
40 strawberries
Instructions
Preheat oven to 250. Line baking sheets with parchment paper. Bake egg whites, cram of tartar and vanilla at high speed with an electric mixer until foamy. Add splenda one T. at a time, beating until stiff peaks form and splenda dissolves.
Spoon heaping Tablespoons of mixture onto baking sheets. Bake 1 hour and 15 min. (If meringues brown lower oven temp to 225) turn oven off. Let meringues stand in closed oven with the light on for 8 hours or overnight. Store in airtight container.
Top each meringue just before serving with one scant t. of sour cream and a strawberry.
Originally Submitted
2/4/2008
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