Strawberry-Chocolate Meringues

 

3

egg whites

1/4

teaspoon cream of tartar

3/4

cup sugar

1

ounce unsweetened baking chocolate, coarsely grated

2

cups sliced strawberries

1

quart strawberry fat-free frozen yogurt

• 1 Heat oven to 275ºF. Line cookie sheet with heavy brown paper or aluminum foil.
• 2 Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold in chocolate.
• 3 Drop meringue by 1/3 cupfuls onto cookie sheet. Shape into about 3-inch circles, building up sides. Bake 1 hour. Turn off oven and leave meringues in oven with door closed 1 1/2 hours. Finish cooling at room temperature.
• 4 Place strawberries in blender or food processor. Cover and blend on medium speed until smooth. Fill each meringue with about 1/2 cup frozen yogurt. Top with strawberries.