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Ingredients
- 4 foil muffin liners
- 4 chocolate wafers
- 1 cup reduced-fat strawberry ice cream
- 3 large egg whites
- 6 tablespoons sugar
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Directions
- 1. Flatten muffin liners; place on a baking sheet. Place a wafer on each. Scoop 1/4 cup of ice cream onto each wafer; freeze.
- 2. Meanwhile, in a small heavy saucepan, combine the egg whites, sugar and cream of tartar; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; add vanilla. Beat until stiff peaks form and sugar is dissolved, about 4 minutes.
- 3. Remove baking sheet from freezer; immediately spread meringue over ice cream, sealing to edges of wafers. Broil 4-6 in. from the heat for 1-2 minutes or until meringues are lightly browned. Serve immediately.
Nutrition Facts
1 serving: 163 calories, 2g fat (1g saturated fat), 8mg cholesterol, 99mg sodium, 32g carbohydrate (28g sugars, 0 fiber), 5g protein. Diabetic Exchanges: 2 starch.
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