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Meringues With Raspberries And Frozen Yogurt Recipe
|Egg whites||3 Large (At Room Temperature)|
|Cream of tartar||1⁄4 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Superfine sugar||3⁄4 Cup (12 tbs)|
|Raspberry jam||1 Cup (16 tbs)|
|Frozen non fat vanilla yogurt||1 1⁄2 Cup (24 tbs)|
|Raspberries||3 Cup (48 tbs) (Fresh Or Thawed, Frozen)|
Serving size: Complete recipe
Calories 1904 Calories from Fat 26
% Daily Value*
Total Fat 3 g4.8%
Saturated Fat 0.09 g0.43%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 356.2 mg14.8%
Total Carbohydrates 461 g153.8%
Dietary Fiber 29.5 g117.9%
Sugars 399.7 g
Protein 28 g55.3%
Vitamin A 3% Vitamin C 198.1%
Calcium 12.1% Iron 18.1%
*Based on a 2000 Calorie diet
Line a baking sheet with parchment paper, brown paper, or foil.
Place the egg whites in the bowl of an electric mixer.
Beat at medium speed until foamy.
Add cream of tartar. Increase mixer speed to high. Add vanilla.
Gradually add sugar, 1 tablespoon at a time, beating constantly for about 5 minutes or until stiff, but not dry, shiny peaks form.
Place 8 large spoonfuls of the mixture, evenly spaced, on a baking sheet.
With the back of a spoon, form the meringue into small nestlike shapes about 3 inches in diameter.
Bake for 1 hour or until crisp and firm.
While still warm, remove from baking sheet and cool on a rack.
Gently heat the all-fruit jam in a small saucepan.
Spoon frozen yogurt into the bottom of each meringue shell and top with raspberries.
Spoon warm jam over raspberries.
Variation You can substitute powdered meringue for the egg whites.
Powdered meringue is available where baking supplies are sold.