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.
(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.