Strawberry Meringue Cups
Vanilla-marinated fresh strawberries topped with a billowy meringue and whipped topping cloud. A no-bake, sugar-free dessert that feels indulgent at a fraction of the calories.
YIELD
8 servingsPREP
45 minCOOK
0 minREADY
50 minSixteen calories per serving. Read that again.
Sliced strawberries get a 30-minute vanilla and sugar substitute marinade that draws out their natural juices and intensifies their flavor. Meanwhile, egg whites get whipped to stiff peaks and folded into a low-calorie whipped topping made with skim milk.
The result is a cloud-like, marshmallowy cream that sits on top of the berries like a little edible pillow. Garnish each cup with a strawberry half and a sprig of mint, and it looks like something from a spa menu.
Light enough to eat without a second thought, pretty enough to serve at a dinner party.
Kitchen Tips
- Marinate the berries for the full 30 minutes so the vanilla and sweetener soak in
- Beat the egg whites to stiff but not dry peaks before folding; dry whites will deflate the topping
- Serve in clear cups or glasses so the layers of berries and cream are visible
- Assemble just before serving for the fluffiest texture
Ingredients
Directions
Marinate berries in vanilla extract and 4 packets sugar.
Refrigerate for 30 minutes.
Prepare whipped topping according to package, substituting milk for water.
Beat egg whites until soft peaks form. add 3 packets sugar.
Continue beating until stiff, but not dry, peaks form.
Fold egg whites into whipped topping.
Serve ½ cup berries with ½ cup topping.
Garnish each with strawberry half and mint sprigs.
Comments
