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Crunchy Berry Meringue Torte

My H-E-B Texas Life Magazine, February 2012



Quick and easy


Prep Time:

15 minutes

Cook Time:

1 hour


4 servings


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-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 tablespoon 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, 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.

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 immediately. Save remaining chocolate ganache for another use.
Nutritional Information
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
My H-E-B Texas Life Magazine, February 2012

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