My H-E-B Texas Life Magazine, February 2012
1sheet (12 x 18-inch)H-E-B Parchment Paper,
1/2c.H-E-B Real Egg Whites,
1/8tsp. each:salt and cream of tartar,
1/3c.0 calorie sweetener,
1/2c.H-E-B Heavy Whipping Cream,
2/3c.semi sweet chocolate chips,
1/2c.0 fat greek yogurt,
1 1/3c.fresh strawberries or raspberries,
1Heat oven to 250°F. Line 2 cookie sheets with parchment paper. Draw 4 circles, 4-inches in diameter, on parchment paper; set aside.
2Place 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 tablespoon at a time until egg whites have high peaks. Do not over beat or mixture will separate.
3Divide 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.
4Chocolate 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 chocolate sauce forms. Cool until it thickens enough to drizzle; set aside.
5Assemble 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 immediately. Save remaining chocolate ganache for another use.
Serving size: 1 torte + 1/2 c. strawberries + 1 Tbsp. chocolate ganache per serving, Calories: 160, Total Fat: 4g, Saturated Fat: 2.5g, Cholesterol: 15mg, Sodium: 60mg, Carbohydrates: 24g, Dietary Fiber: 3g, Sugar: 20g, Protein: 8g