Keep Cool
Avoid making meringue on a humid day—the excess moisture may cause beading.
Surprise—there’s ice cream inside! This recipe is a showstopper.
—TASTE OF HOME TEST KITCHEN
PREP: 30 MIN. • BROIL: 5 MIN. • MAKES: 4 SERVINGS
4 foil muffin liners
4 chocolate wafers
1 cup reduced-fat strawberry ice cream
3 egg whites
6 tablespoons sugar
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1. Flatten muffin liners; place on a baking sheet. Place a wafer on each. Scoop 1/4 cup of ice cream onto each wafer; freeze.
2. Meanwhile, in a small heavy saucepan, combine the egg whites, sugar and cream of tartar; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; add vanilla. Beat until stiff peaks form and sugar is dissolved, about 4 minutes.
3. Remove baking sheet from freezer; immediately spread meringue over ice cream, sealing to edges of wafers. Broil 4-6 in. from the heat for 1-2 minutes or until meringues are lightly browned. Serve immediately.
PER SERVING 163 cal., 2 g fat (1 g sat. fat), 8 mg chol., 99 mg sodium, 32 g carb., trace fiber, 5 g pro. Diabetic Exchange: 2 starch.
Keep Cool
Avoid making meringue on a humid day—the excess moisture may cause beading.