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Nutrition Facts
Serving Size 187 g
(Approx. 4 Servings)
Amount Per Serving
Calories 220 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 7 g 37%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 90 mg 4%
Total Carbohydrate 24 g 8%
Dietary Fiber 2 g 6%
Sugars 19 g
Protein 8 g
Vitamin A 8% Iron 2%
Vitamin C 60% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Crunchy Berry Meringue Torte
Prep Time
25 minutes
Cook Time
1 h 15 m
Total Time
1 h 40 m
4  People


Recipe makes 4 Servings

1 H-E-B Parchment Paper
1/2 cup(s) H-E-B Real Egg Whites
1/8 Tsp salt
1/8 Tsp cream of tartar
1/4 cup(s) H-E-B Sugar
7 1/3 Tbsp 0 calorie sweetener, reserve 2 Tbsp
1/2 cup(s) H-E-B Heavy Whipping Cream
2/3 cup(s) semi sweet chocolate chips
1/2 cup(s) fat free greek yogurt
1 1/2 cup(s) fresh strawberries
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Heat oven to 250°F.
Line 2 cookie sheets with parchment paper, and 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, and add sugar replacement 1 tablespoon at a time until egg whites have high peaks.
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, and leave meringue shells in oven to cool and crisp slowly.
Chocolate Ganache: Place heavy cream in 2-cup microwave-safe bowl, and 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.
Whisk together yogurt and sweetener in small bowl; set aside.
Arrange shells on 4 plates; top with 1/3 cup strawberries, 2 tablespoons sweetened yogurt and drizzle with 1 tablespoon chocolate ganache.



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