Meringue {Tarts} with Pineapple Filling

Meringue Tarts with Pineapple Filling

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Prep Time: 15 Min Start to Finish: 2 Hr 15 Min

… Meringue  3 egg whites 1/4 teaspoon cream of tartar 1/2 cup sugar Filling  1 container (6 oz each) Yoplait® Light pineapple upside down cake yogurt 6 slices fresh pineapple 1 pint fresh raspberries

1. Heat oven to 250°F. Line 2 cookie sheets with cooking parchment paper.

2. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until soft peaks form. Gradually add sugar, beating on high speed until stiff peaks form and mixture is glossy. Spoon meringue into 5-inch circles on cookie sheets, hollowing slightly with back of spoon to form shells.

3. Bake 1 hour. Do not open oven door. Turn off oven; leave meringues in oven with door closed 1 hour.

4. To serve, spoon about 2 tablespoons yogurt into each meringue shell; top with fresh pineapple and raspberries.

6 servings

1 Serving: Calories 180 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 50mg; Potassium 280mg; Total Carbohydrate 39g (Dietary Fiber 4g, Sugars 32g); Protein 4g % Daily Value: Vitamin A 6%; Vitamin C 45%; Calcium 8%; Iron 4%; Vitamin D 6% Exchanges: 1 Starch, 1/2 Fruit, 1 Other Carbohydrate