Meringue topped with fruit and yogurt

This was the final course for the 3 course meal. It came out really great!!! I was so pleased. Helen loved it. I originally learned about this at a healthy cooking class Helen took me to at the Institute for Culinary Education (ICE). I since then have adapted it to satisfy my dessert fix.

Meringue topped with fruit and yogurt (serves 2)

Ingredients:

6 egg whites
2 tablespoons of raw sugar or sugar syrup
1 teaspoon of vanilla extract
2 cups of mixed berries
2 tablespoons of fat free plain yogurt
Sprinkle of Cinnamon
1 teaspoon of fresh squeezed lime juice (1/4 of a lime)
Cooking Spray

Method:

Preheat oven to 325. Whip egg whites until soft peaks form. Add sugar or sugar syrup and vanilla extract to egg whites. Beat egg whites until firm peaks form.

Spray baking sheet with cooking spray. Scoop egg whites into two circular shapes on baking sheet. In other words, shape the egg whites to look like little plates.

Place egg whites in oven and bake for 35 minutes or until they are hard. Remove from oven and cool. The egg whites should be really crisp. If not, stick in the oven for a little bit longer.

Mix berries in a bowl. Add lime juice and stir. Scoop a cup of berries onto each meringue plate. Add one tablespoon to the top of each meringue. Sprinkle a little cinnamon on each and serve.

1 Serving = 3 Weight Watchers Momentum Plan Points (c)