1

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.

2

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.

3

Take 1 meringue, break into small pieces and mix with the yogurt and berries in a glass or small bowl.