Crunchy Berry Meringue Torte
1 sheet (12 x 18-inch) H-E-B Parchment Paper
1/2 c. H-E-B Real Egg Whites
1/8 tsp. each: salt and cream of tartar
1/4 c. H-E-B Sugar
1/3 c. 0 calorie sweetener
1/2 c. H-E-B Heavy Whipping Cream
2/3 c. semi sweet chocolate chips
1/2 c. 0 fat greek yogurt
2 Tbsp. sweetener
1 1/3 c. fresh strawberries or raspberries
Heat oven to 250°F. Line 2 cookie sheets with parchment paper. Dra
w 4 circles, 4-inches in diameter, on parchment paper; set aside.
Place egg whites, salt, and cream of tartar in large mixer bowl; beat
on high speed 30 seconds until foamy. While continuing to beat on high
speed, add sugar 1 tablespoon at a time. Add sugar replacement 1 tabl
espoon at a time until egg whites have high peaks. Do not over beat or
mixture will separate.
Divide whipped egg whites among the 4 circles and spread with back of
large spoon. Make a well in center of each so shell bakes evenly. Bake
on center oven rack 1 hour or until they become crisp. Turn oven off
, leave meringue shells in oven to cool and crisp slowly.
Chocolate Ganache: Place heavy cream in 2-cup microwave safe bowl, mic
rowave on high power 1 minute. Add chocolate chips, let set without st
irring 1 minute. Stir mixture until chocolate sauce forms. Cool until
it thickens enough to drizzle; set aside.
Assemble tortes just before serving: combine yogurt and sweetener in s
mall bowl using wire whip; set aside. Arrange shells on 4 plates; top
with 1/3 cup strawberries or raspberries, 2 tablespoons sweetened yogu
rt and drizzle with 1 tablespoon chocolate ganache. Serve immediately.
Save remaining chocolate ganache for another use.
Serving size: 1 torte + 1/2 c. strawberries + 1 Tbsp. chocolate ganach
e per serving, Calories: 160, Total Fat: 4g, Saturated Fat: 2.5g, Chol
esterol: 15mg, Sodium: 60mg, Carbohydrates: 24g, Dietary Fiber: 3g, S