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Mud Pie Meringue Sundaes

Oxmoor House
Prep time 17 mins
Cook time 1 hr, 30 mins
Other time 12 hrs
Yield 6 servings (serving size: 1 sundae)
Coffee ice cream is nestled in a homemade chocolate meringue bowl, topped with cookie crumbs and toasted pecans, and drizzled with chocolate syrup to make the ultimate dessert experience.

Ingredients

  • 3 large egg whites (at room temperature)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon cream of tartar
  • 1/2 cup sugar
  • 2 tablespoons sifted unsweetened cocoa
  • 2 cups coffee light ice cream (such as Häagen-Dazs)
  • 4 reduced-fat cream-filled chocolate sandwich cookies (such as reduced-fat Oreos), crushed
  • 2 tablespoons chopped pecans, toasted
  • 3 tablespoons fat-free chocolate sundae syrup

Nutrition Information

  • calories 296
  • caloriesfromfat 23 %
  • fat 7.7 g
  • satfat 3.2 g
  • protein 6.4 g
  • carbohydrate 51.8 g
  • fiber 1.3 g
  • cholesterol 43 mg
  • iron 1 mg
  • sodium 75 mg
  • calcium 72 mg

How to Make It

  1. Preheat oven to 225°.

  2. Cover a large baking sheet with parchment paper. Draw 6 (3-inch) circles on paper. Turn paper over; secure with masking tape.

  3. Place egg whites, vanilla, and cream of tartar in a large bowl; beat with a mixer at high speed until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating mixture until stiff peaks form. Gently fold in cocoa.

  4. Divide egg white mixture evenly among the 6 drawn circles. Shape meringues into nests with 1-inch sides using the back of a spoon.

  5. Bake at 225° for 1 1/2 hours or until dry. Turn oven off, and cool meringues in closed oven at least 12 hours. Remove from oven; carefully remove meringues from paper.

  6. Place meringues on individual dessert plates. Top each with 1/3 cup ice cream. Sprinkle each evenly with 1 1/2 tablespoons cookie crumbs and 1 teaspoon pecans; drizzle each sundae with 1 1/2 teaspoons chocolate syrup. Serve immediately.

Oxmoor House Healthy Eating Collection