Yes, I”m back in the kitchen, working on some recipes for my next cookbook for entertaining guests. Too often, we forget about eating healthy when there’s a party and the next morning we get on the scale and find that we’ve gained 3 pounds from all the starch and salt from the bad food the night before!
That being said, my recipes are low carb, low fat (mostly) and I don’t use a lot of salt since people tend to salt their food afterwards, anyway.
I’m working on some nice desserts to put in the book and I found one that I re-engineered a bit. This is a berry fruit tart, but it has no real “crust,” so is way lower in carbs and calories. Use less Stevia or Splenda if you like things a little less sweet. And it’s the season for great berries. Use blackberries, ligonberries…whatever your li’l ol’ heart desires!
Rona’s Berry Fruit Tart
3 egg whites
1/2-3/4 C Stevia or Splenda (according to taste)
1/4 tsp cream of tartar
1/2 container of lite whipped cream, thawed (find a healthier version of Cool Whip, would ya?!)
Cinnamon or cocoa powder for dusting
Preheat the oven to 275. Cover a cookie sheet with wax paper or parchment. Pour egg whites into a clean glass or metal bowl. Beat with a hand mixer until frothy. Add cream of tartar and beat until white peaks form. Add the stevia, a bit at a time. Continue to beat on high. When stiff peaks form, pour the mixture onto the cookie sheet. Make sure the outer part is a little higher than the center. It can either be a circle or a square, as long as it fits on the sheet!
Bake it for an hour. Allow to cool for about 30 minutes. Spread the whipped cream over the meringue. Arrange fruit on top and dust with cinnamon or chocolate. Serve immediately. It should serve about 6 people, depending how much they eat. 🙂
Give it a try and tell me what you think! I really like this for the summer, as it’s light and finishes a meal with something sweet without making you feel like a lead balloon.
I hate when that happens.
OK! Back to the kitchen! Talk to you later…