  |
07-11-2006, 08:55 AM
|
#1
|
|
|
|
|
Mommysavers Diva
Last Online: 05-07-2008 05:17 PM
Join Date: Jul 2006
Posts: 508
|
I got this in the Sunday paper with the coupons.
It was a Splenda ad.
Meringue Bites with Strawberries and Cream
Makes 40 (1 & ½ inch) meringues
Prep Time: 15 minutes
Cook time: 1 hour & 15 minutes
Standing time: 8 hours or overnight
4 egg whites
¼ tsp cream of tarter
1 tsp vanilla extract
2/3 cup Splenda sugar blend for baking
1 cup light sour cream or reduced fat whipped topping
40 strawberries
1. preheat over to 250 degrees. Line baking sheet with parchment paper
2. beat egg whites, cream of tarter & vanilla at high speed w/ an electric mixer until foamy.
3. Add Splenda sugar blend for baking, one tablespoon at a time, beating until stiff peaks form and Splenda sugar blend for baking dissolves
4. spoon heaping tablespoons of mixture onto baking sheet
5. bake 1 hour and 15 minutes. If meringues begin to brown, reduce over temperature to 225 degrees). Turn off oven. Let meringues stand in closed oven with light on for eight hours or overnight. Store in airtight container.
6. Top each meringue just before serving with one scant teaspoon of sour cream or whipped topping and a strawberry.
Makes 40 (1 & ½ inch) meringues
Prep Time: 15 minutes
Cook time: 1 hour & 15 minutes
Standing time: 8 hours or overnight
4 egg whites
¼ tsp cream of tarter
1 tsp vanilla extract
2/3 cup Splenda sugar blend for baking
1 cup light sour cream or reduced fat whipped topping
40 strawberries
1. preheat over to 250 degrees. Line baking sheet with parchment paper
2. beat egg whites, cream of tarter & vanilla at high speed w/ an electric mixer until foamy.
3. Add Splenda sugar blend for baking, one tablespoon at a time, beating until stiff peaks form and Splenda sugar blend for baking dissolves
4. spoon heaping tablespoons of mixture onto baking sheet
5. bake 1 hour and 15 minutes. If meringues begin to brown, reduce over temperature to 225 degrees). Turn off oven. Let meringues stand in closed oven with light on for eight hours or overnight. Store in airtight container.
6. Top each meringue just before serving with one scant teaspoon of sour cream or whipped topping and a strawberry.
__________________
You must do the thing you think you cannot do~
-Eleanor Roosevelt
|
|
|
|
|