• Cooking Time:
  • Servings:
  • Preparation Time: 6



  • 3 egg whites (I used eggCeptions egg whites, about 1/3 cup)
  • 3/4 cup Splenda
  • 1/4 tsp cream of tartar
  • 1/2 container of Cool Whip lite, thawed.
  • strawberries
  • pineapple
  • grapes
  • (or any assortment of fruit)
  • icing sugar, for dusting


  • Preheat oven to 275 degrees. Cover a cookiesheet with a piece of parchment or wax paper.
  • Pour eggwhites into a clean glass or metal bowl. Use a handmixer to beat them until frothy. Add in cream of tartar and beat until white peaks form. Add Splenda, one tablespoon at a time, and continue to beat on high.
  • When stiff peaks form, pour the mixture onto the cookiesheet lining. If serving on a 9-inch plate, do not spread the mixture any wider than a diameter of 8 inches. Make sure middle of mixture dips slightly, so edges are higher.
  • Cook for approximately 1 hour (you may want to check on it after about 50 mins, just to make sure it doesn't burn). Allow to cool for about 30 mins.
  • Spread Cool Whip over the dip in the meringue. Arrange fruit and dust with icing sugar (or Splenda) if desired. Serve immediately.
  • Serves 6, approximately 150 calories per serving.

Categories: Dessert  Misc. Dessert  Sugar-Free 
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