Allow this delicious meringue dessert to chill for 2 hours before topping with the chocolate topper and raspberries. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • For meringues, allow egg white to stand at room temperature 30 minutes. Line a baking sheet with parchment paper or foil. Draw two 3-inch circles on the paper or foil; set aside.

  • Preheat oven to 200 degrees F. In a medium bowl combine egg white, cream of tartar and vanilla. Sift together the 1/3 cup powdered sugar and the 2 teaspoons cocoa powder; set aside. Beat egg white mixture with an electric mixer on medium speed until soft peaks form (tips curl). Add powdered sugar mixture, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).

  • Spoon or pipe meringue over circles on paper. Bake 1 1/2 hours. Turn off oven; let meringues dry in oven with door closed 2 hours. Lift meringues off paper. Transfer to a wire rack.

  • For chocolate topper, place whipped topping in a small bowl. Fold in the 1 1/2 teaspoons cocoa powder. Refrigerate until ready to serve.

  • To serve, spread the chocolate topper evenly onto meringues. Top with raspberries. If desired, dust lightly with additional powdered sugar and garnish with chocolate curls.

Nutrition Facts

150 calories; 0.7 g total fat; 0.2 g saturated fat; 69 mg sodium. 214 mg potassium; 34.1 g carbohydrates; 3.3 g fiber; 23 g sugar; 2.5 g protein; 37 IU vitamin a iu; 37 mg vitamin c; 14 mcg folate; 21 mg calcium; 1 mg iron; 25 mg magnesium;