Calorie controlled cooking spray
Egg white(s), raw
Cream of Tartar
10 g, like Splenda
½ teaspoons, level
0% fat natural Greek yogurt
150 g, cut into quarters
- Preheat the oven to 150°C, fan 130°C, gas mark 2. Line a baking sheet with baking paper and mist with calorie controlled cooking spray. Whisk the egg whites, cream of tartar and salt in a clean bowl until foamy. Add the Splenda gradually, whisking until stiff and glossy. Fold in the vanilla extract.
- Drop 16 even spoonfuls of the meringue mixture onto the prepared baking sheet. Bake for 18-20 minutes. This recipe makes more meringues than you need for 1 serving. You can store the rest in an airtight container for a few days.
- Take 1 meringue, break into small pieces and mix with the yogurt and berries in a glass or small bowl.