Allow this delicious meringue dessert to chill for 2 hours before topping with the chocolate topper and raspberries.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

149.6 calories; protein 2.5g 5% DV; carbohydrates 34.1g 11% DV; exchange other carbs 2.5; dietary fiber 3.3g 13% DV; sugars 23.1g; fat 0.7g 1% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 37IU 1% DV; vitamin c 36.8mg 61% DV; folate 14.4mcg 4% DV; calcium 21.4mg 2% DV; iron 0.6mg 4% DV; magnesium 24.6mg 9% DV; potassium 213.7mg 6% DV; sodium 68.7mg 3% DV.