Strawberry Meringue Tart Recipe

[quicklook-recipe prep_time=”25 min” cook_time=”55 min” serves=”8″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 3 egg whites
• 1/8 teaspoon cream of tartar
• 3/4 cup sugar
• 1 package (8 ounces) reduced-fat cream cheese

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[ingredients-right]

• 1/3 cup confectioners’ sugar
• 1/2 cup marshmallow creme
• 1 cup reduced-fat whipped topping
• 5 cups fresh strawberries, halved
• 1/4 cup strawberry glaze

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[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”1 hour, 20 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Line a large pizza pan with parchment paper; set aside. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Spread into a 10-in. circle on prepared pan, forming a shallow well in the center. Bake at 225° for 45-55 minutes or until set and lightly browned. Turn oven off; leave meringue in oven for 1 to 1-1/4 hours. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]For filling, in a large bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in marshmallow creme. Fold in whipped topping. Cover and refrigerate for at least 1 hour. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Just before serving, spread filling into meringue shell. Top with strawberries. Drizzle with glaze. Yield: 8 servings.[/step-item][/step-list-wrapper]

[nutrition-info calories=”196″ calories_fat=”” fat=”6g” sat_fat=”4g” choles=”16mg” sodium=”123mg” carbs=”32g” sugars=”” protein=”4g” fiber=”2g”]

Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.

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