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Chocolate-Filled Raspberry Meringues Whenever I serve these pretty pink meringue cups filled with fluffy chocolate mousse, I get compliments. INGREDIENTS:
3 egg whites DIRECTIONS: Place egg whites in a mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in gelatin. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved. Drop meringue into eight mounds on a parchment-lined baking sheet. Shape into 3-1/2-in. cups with the back of a spoon. Bake at 250° for 45 minutes. Turn oven off; leave meringues in the oven for 1 to 1-1/2 hours. For filling, in a microwave or heavy saucepan, melt chocolate with water; stir until smooth. cool. In a small mixing bowl, beat milk, vanilla and whipped topping mix until soft peaks form. Fold into melted chocolate. Spoon into meringue cups. Refrigerate until serving. Garnish with raspberries. Yield: 8 servings. |
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NUTRITIONAL FACTS 1 serving equals: 205 Calories Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit. |
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TASTY TIP Make sure to make this dessert on a dry day, as moisture from humidity can really affect the outcome of your meringues. |
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Eat Right with The Taste of Home Diabetic Cookbook 2008 |
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