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Baked Meringue Crust
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Serving Size: 8
2 egg whites, room temperature
1/4 tsp cream of tartar
1/4 tsp salt
1/2 tsp vanilla extract
1/2 cup splenda
In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in Splenda until very stiff and glossy. Spread mixture into a 9" pie plate to form a shell. Bake at 300 F - 150 C for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool. NOTE: If you're using it for a shortcake base, when you take it out of the oven after the 1 hour cooling, put it on a cooling rack to finish cooling. That'll give you the most crunch.
Per Serving: 5 Calories; 0g Fat (0.0% calories from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 80mg Sodium.
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