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Meringue Shells with Fresh Fruit

  • Cook Time: 35 minutes
  • Servings: 6
  • Course: Dessert

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  • 2 egg whites
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1 8-ounce carton fruit-flavored low-fat yogurt
  • 2 cups sliced strawberries
  • 1 kiwi fruit, peeled and sliced


Step 1

Allow egg whites to stand at room temperature for 30 minutes. Line a large baking sheet with Reynolds® Parchment Paper.

Step 2

Draw six 3- to 4-inch circles on the paper; set aside. For meringue, in a medium mixing bowl beat egg whites, vanilla, and cream of tartar with electric mixer on medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved (about 7 minutes).

Step 3

Spread or pipe meringue over circles on paper, building up sides to form shells.

Step 4

Bake in a 300 degree F. oven for 35 minutes. Turn off oven; let meringue dry in oven with door closed for 1 hour. Do not open oven. Lift meringues off paper. To serve, spoon yogurt into shells. Arrange fruit atop yogurt.

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