Raspberry Feast Meringue With Cream Diplomat
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Servings: 4
Ingredients:
- 2 egg whites
- ½ cup caster sugar
- ¼ tsp vanilla extract
- ¼ cup crumbled barley sugar
- 1 cup frozen raspberries
- ¼ cup water
- 2 tbsp Raspberry Jell-O Powder with No Added Sugar
- 1½ cup Cool Whip
- 1 bowl fresh raspberries
Directions:
1. Preheat the oven to 350°F (175°C) to make the meringue, and line a baking sheet with parchment paper.
2. Whisk egg whites in a blender or bowl until the foam is obtained. Gently add the sugar while whisking until you get firm, shiny picks. Stir in vanilla extract and crumbled barley sugar.
3. Shape the meringues on the coated cookie sheet and place them in the preheated oven. Turn off the oven and wait for two hours. Do not open the oven. Once the meringues are dry, break them into small bites.
4. To make the mousse, put frozen raspberries and water in a small saucepan. Heat until raspberries melt and are tender. Put these raspberries in a blender. Add the Jell-O powder and mix. Once the raspberries have completely cooled, incorporate the Cool Whip.
5. To shape the raspberry, place in balloon glasses for individual portions or in a large cake pan first a layer of raspberry mousse, then a layer of meringue, then fresh raspberries. Repeat the layers. Refrigerate for a few hours before you serve.
Nutrition:
Calories: 99 kcal
Fat: 4 g
Protein: 1 g
Sodium: 1,348 mg
Fiber: 4 g
Carbohydrates: 16 g
Sugar: 7 g
Cheesecake Mousse With Raspberries
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Servings: 4–6
Ingredients:
- 1 cup light lemonade filling
- 1 can (8 oz) cream cheese at room temperature
- ¾ cup Splenda no-calorie sweetener pellets
- 1 tbsp lemon zest
- 1 tbsp vanilla extract
- 1 cup fresh or frozen raspberries
Directions:
1. Beat the cream cheese until it is sparkling; add ½ cup Splenda Granules and mix until melted. Stir in lemon zest and vanilla.
2. Reserve some raspberries for decoration. Set the rest of the raspberries with a fork and mix them with ¼ cup Splenda pellets until they are melted.
3. Lightly add the lump and cheese filling, and then gently but quickly add crushed raspberries.
4. Share this mousse in 6 ramekins with a spoon and keep in the refrigerator until tasting. Garnish mousses with reserved raspberries and with fresh mint.
Nutrition:
Calories: 734
Carbohydrates: 37 g
Cholesterol: 115 mg
Total Fat: 54 g
Protein: 25 g
Almond Meringue Cookies
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 2
Ingredients:
- 2 egg whites
- 1 tbsp tartar cream
- ½ tsp
- ½ tsp almond extract vanilla extract
- ½ cup white sugar
Directions:
1. Preheat the oven to 300°F.
2. Set the egg whites with the cream of tartar until the volume has doubled. Add other ingredients and whip until peaks form.
3. Using 2 tsp, drop a spoonful of meringue onto parchment paper with the back of the other spoon.
4. Bake at 300°F for about 25 minutes or until the meringues are crisp. Place in an airtight container.
Nutrition:
Calories: 198
Fat: 7.7 g
Fiber: 3.5 g
Carbs: 27.9 g
Protein: 4.7 g
Chai Spice Baked Apples
Preparation Time: 15 minutes
Cooking Time: 2 to 3 hours
Servings: Makes 5 apples
Ingredients:
- 5 apples
- ½ cup water
- ½ cup crushed pecans (optional)
- ¼ cup melted coconut oil
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cardamom
- ¼ tsp ground cloves
Directions:
1. Core each apple, and peel off a thin strip from the top of each.
2. Add the water to the slow cooker.
3. Gently place each apple upright along the bottom.
4. In a small bowl, stir together the pecans (if using), coconut oil, cinnamon, ginger, cardamom, and cloves. Drizzle the mixture over the tops of the apples.
5. Cover the cooker and set it to high.
6. Cook for 2–3 hours, until the apples soften, and serve.
Nutrition:
Calories: 217
Fat: 12 g
Protein: 0 g
Carbs: 30 g
Fiber: 6 g
Sugar: 20 g
Sodium: 0 mg