Recipe

Strawberry Angel Tarts Recipe

Add Step-by-Step Photos	Michellem / All my dishes 10 months, 1 week ago I just made this and was very pleased. Im trying to introduce lower fat desserts to my family and they love this one. Keep in mind the Meringue tart shells take some extra time, but are well worth the wait. I made mine the day before. Use some non ... More Prep:20m Cook:1m Servings:8	Michellem
	low fat

crisp texture

Perfect!

ready to bake

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Ingredients

8 meringue Tart Shells, plain or almond

Ingredients for Tarts

3 egg whites, brought to room temperature

1/4 tsp cream of tartar

Pinch of salt

3/4 cup sugar

3/4 tsp vanilla (to make the Almond tarts, reduce vanilla extract to 1/2 tsp and add 1/2 tsp. of almond extract along with the vanilla. Gently fold 1/4 of finely ground toasted almonds into the finished meringue).

Toppings for tarts:

2 cups nonfat of light whipped topping

3 cups fresh or frozen strawberries

1/2 cup seedless strawberry jam( I use sugar free)

Nutritional Facts (Per Shell)

Calories: 79 Carbs: 18.8 g.

Cholesterol: 0 mg

Fat 0 g Fiber 0 g

Protein: 1.3 g.

Sodium: 34 mg

with the filling

Calories:176

Carbs: 42 g

Cholesterol: 0 mg

Fat: 0.8 g

Fiber: 1.2 g

Protein: 1.8 g

Sodium: 52 mg

Directions

For the Meringue Tart shells

Place egg whites , cream of tartar and salt in a med.-sized bowl, and beat with an electric mixer until soft peaks form when the beaters are raised.

Gradually add sugar, a tbsp at a time, while beating continuously, until all the sugar has been imcorporated, the mixture is glossy, and stiff peaks form when the beaters are raised( The total beating time will be about 7 min.) Beat in the vanilla extract.

Place a sheet of waxed paper( I use parchment paper) over the bottom of a large baking sheet, drop meringue onto the sheet in 8 mounds, spaced about 4 inches apart. Using the back of a spoon, spread each mound into a 3 1/2 inch circle, creating a center that is about 1/2 inch thick and building up the sides to about 1 1/4 inches in height.

Bake at 250* for 1 hour, or until the shells are creamy white and firm to the touch. Turn off the oven, and allow the shells to cool in the oven for 1 hour with the door closed. Fill as desired. The shells may be prepared the day before you plan to use them, and stored in an airtight container until ready to fill.

Filling the tarts:

Place one tart shell on each of 8 serving plates.

Fill center of each tart with 1/4 cuup of the whipped topping;then place 1/4 cup plus 2 tbs of the strawberries over the whipped topping, allow a few berry slices to tumble down the sides.

Place the jam in a small pot. Cook over medium heat, stirring constantly, for about 1 minute, or until runny. Drizzle 1 tbsp of the jam over the fruit, serve immediately.

You can substitute any fruit you desire for the topping. Raspberries with chocolate syrup drizzled over the top. Blueberries with blueberry jam , Chocolate pudding...the possibilities are endless.

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Comments

krumkake 10 months, 1 week ago said:
Oh my, Michelle - not only delicious sounding, but your pictures are so pretty...I love this. I will make it for us this weekend - what a great low-fat dessert! Start working on your next one now - I'll be waiting!!

wynnebaer 10 months, 1 week ago said:
Great post...Love the pics too...:)

gagagrits 10 months, 1 week ago said:
Michelle these sound wonderful, Low Fat Too, this is going straight to the save pile, and a beauty flag for you too......:)

txbackyardcook 10 months, 1 week ago said:
YOU HAVE REAL SKILLS, AWESOME POST MY FRIEND!

krumkake 10 months, 1 week ago said:
Yep, I missed those pictures! They came out really nicely, michellem - you're camera is doing a great job! I love how colorful this dessert is, with the sharp contrast between the white meringue and the deep red strawberries. We have the sweetest blackberries right now - maybe that's what I'll use when I make this over the weekend.

chefmeow 10 months, 1 week ago said:
Greatness. Sounds fantastic and the pictures are fantastic. Great post and a high 5.

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