Strawberry Meringue Cups
Yield
8 servingsPrep
45 minCook
0 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pints |
strawberries
sliced |
*
|
| 2 | teaspoons |
vanilla extract
|
|
| 7 | packets |
sugar substitute
|
* |
| 1 | packet |
whipped topping mix
low calorie |
* |
| ½ | cup |
milk, skim
|
|
| 2 | each |
egg whites
|
*
|
| 8 | each |
strawberries
halved |
|
| 8 | each |
mint sprigs
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
strawberries
sliced |
*
|
| 1E+1 | ml |
vanilla extract
|
|
| 7 | packets |
sugar substitute
|
* |
| 1 | packet |
whipped topping mix
low calorie |
* |
| 118 | ml |
milk, skim
|
|
| 2 | each |
egg whites
|
*
|
| 8 | each |
strawberries
halved |
|
| 8 | each |
mint sprigs
|
* |
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.
