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Meringues with Fresh Berries

 Meringues with Fresh Berries
"Juicy ripe berries and a dollop of light cream fill these cloud-like meringue desserts," Agnes Ward writes from Stratford, Ontario. "When I double this recipe to serve friends, they always rave about it."
2 ServingsPrep: 20 min. Bake: 1 hour + cooling

Ingredients

  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • Dash salt
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla extract
  • 1 cup mixed fresh berries
  • 1/2 teaspoon sugar, optional
  • 1/3 cup sour cream
  • 1/8 to 1/4 teaspoon rum extract

Directions

  • Place egg whites in a small bowl; let stand at room temperature for
  • 30 minutes. Add cream of tartar and salt; beat on medium speed until
  • soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on
  • high until stiff peaks form. Beat in vanilla.
  • Drop meringue into two mounds on a parchment paper-lined baking
  • sheet. Shape into 3-1/2-in. cups with the back of a spoon.
  • Bake at 225° for 1 to 1-1/4 hours or until set and dry. Turn oven
  • off; leave meringues in oven for 1 hour. Remove to wire racks to
  • cool.
  • In a small bowl, combine berries and sugar if desired; let stand for
  • 5 minutes. Combine sour cream and extract; spoon into meringue
  • shells. Top with berries.
  • Yield: 2 servings.

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Meringues with Fresh Berries (continued)

Nutritional Facts: 1 serving (calculated without optional sugar) equals 222 calories, 7 g fat (5 g saturated fat), 27 mg cholesterol, 149 mg sodium, 33 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1/2 fruit.