Merinque Hearts

Makes 4 hearts

1 Egg white

1/8 tsp. cream of tartar

1/4 c. sugar + 2 tsp. unrefined sugar or Lakanto (safe sugar substitute)

1/4 tsp. vanilla

1 cup strawberry frozen yogurt, softened until spreadable

white chocolate curls shaved with a vegetable
peeler from a chunk of white chocolate

With an electric mixer, beat egg white and cream of tartar until very foamy. Gradually sprinkle in sugar, about 1 Tbsp at a time, beating well after each addition. Beat until meringue holds very stiff, shiny peaks. Add vanilla, and beat about 20 seconds longer.

Preheat oven to 225. Cover a baking sheet with parchment. On it, draw 4 heart shapes, each 3 in. at the wildest point. Turn parchment over and, with a knife, spread meringue ¼” thick over each heart shape building up the sides to ½” high.

Bake meringues for 45 minutes. Turn off oven and let meringues dry in oven for 1 ½ hours.

Fill each meringue with softened frozen yogurt. Place in freezer and chill until firm at least an hour.

Top hearts with shaved chocolate.

107 cal. 1g fat 23 g carb 1.9g protein