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Chocolate and Berry-Covered Meringue

Randy Mayor; Lydia DeGaris-Pursell
Yield 8 servings (serving size: 1 slice)
This lower-fat substitute for Schaum Torte--basically, a large meringue filled with strawberries and topped with whipped cream, is guaranteed to satisfy every chocoholic in the house.

Ingredients

  • Meringue:
  • 4 large egg whites
  • Dash of salt
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 3/4 cup sugar
  • Topping:
  • 1/4 cup semisweet chocolate, chopped
  • 4 teaspoons water
  • 2 cups fresh blueberries
  • 2 cups fresh raspberries
  • Mint sprigs (optional)

Nutrition Information

  • calories 142
  • caloriesfromfat 12 %
  • fat 1.9 g
  • satfat 1 g
  • monofat 0.6 g
  • polyfat 0.2 g
  • protein 2.5 g
  • carbohydrate 31 g
  • fiber 3.4 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 67 mg
  • calcium 12 mg

How to Make It

  1. Preheat oven to 200°.

  2. To prepare meringue, cover a baking sheet with parchment paper. Draw a 9-inch circle on paper. Turn paper over; secure with masking tape. Place egg whites and salt in a large bowl; beat with a mixer at high speed until foamy. Add juice and vanilla; beat until soft peaks form. Add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.

  3. Spoon egg white mixture into 9-inch circle on prepared baking sheet. Shape meringue into a nest with 1-inch sides using the back of a spoon. Bake at 200° for 1 hour. Turn oven off; cool meringue in closed oven for 30 minutes. Carefully remove meringue from paper.

  4. To prepare topping, place chocolate and water in a small microwave-safe bowl. Microwave at high 1 minute or until chocolate melts, stirring every 20 seconds.

  5. Arrange berries on top of meringue; drizzle with chocolate sauce. Garnish with mint sprigs, if desired.