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. Draw 4 circles, 4-inche
s in diameter, on parchment paper; set aside.
Place egg whites, salt, and cream of tartar in large mixer bowl; beat on high speed 30 sec
onds until foamy. While continuing to beat on high speed, add sugar 1 tablespoon at a time
. Add sugar replacement 1 tablespoon at a time until egg whites have high peaks. Do not ov
er 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 the
y 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, microwave on high power
1 minute. Add chocolate chips, let set without stirring 1 minute. Stir mixture until choc
olate sauce forms. Cool until it thickens enough to drizzle; set aside.
Assemble tortes just before serving: combine yogurt and sweetener in small bowl using wire
whip; set aside. Arrange shells on 4 plates; top with 1/3 cup strawberries or raspberries
, 2 tablespoons sweetened yogurt and drizzle with 1 tablespoon chocolate ganache. Serve im
mediately. Save remaining chocolate ganache for another use.
Serving size: 1 torte + 1/2 c. strawberries + 1 Tbsp. chocolate ganache per serving, Calor
ies: 160, Total Fat: 4g, Saturated Fat: 2.5g, Cholesterol: 15mg, Sodium: 60mg, Carbohydrat
es: 24g, Dietary Fiber: 3g, Sugar: 20g, Protein: 8g
My H-E-B Texas Life Magazine, February 2012