STRAWBERRY-HAZELNUT MERINGUE SHORTCAKES
In early summer, the strawberry farms in our area open to the public for picking. These shortcakes really show off the big, juicy berries of our harvest.
—Barbara Estabrook, Appleton, WI
Prep: 25 min. • Bake: 45 min. + cooling • Makes: 8 servings
- 2 large egg whites
- ½ cup sugar
- ¼ cup finely chopped hazelnuts
- 6 cups fresh strawberries, hulled and sliced
- 4 cups low-fat frozen yogurt
- 1. Place egg whites in a small bowl; let stand at room temperature 30 minutes.
- 2. Preheat oven to 250°. Beat egg whites on medium speed until foamy. Gradually add sugar, 1 Tbsp. at a time, beating on high after each addition until the sugar is dissolved. Continue beating the egg whites until stiff glossy peaks form.
- 3. Using a measuring cup and spatula or an ice cream scoop, drop meringue into 8 even mounds on a parchment-lined baking sheet. With the back of a spoon, shape into 3-in. cups. Sprinkle with hazelnuts. Bake 45-50 minutes or until set and dry. Turn off oven (do not open oven door); leave meringues in the oven for 1 hour. Remove from oven; cool completely on baking sheets. Remove the meringues from paper.
- 4. Place 3 cups strawberries in a large bowl; mash slightly. Stir in remaining strawberries. Just before serving, top meringues with frozen yogurt and strawberries.
1 serving: 212 cal., 4g fat (1g sat. fat), 5mg chol., 74mg sod., 40g carb. (36g sugars, 3g fiber), 7g pro.
