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Ingredients
- 6 egg whites
- 1/4 tsp cream of tartar
- 2 cups sliced strawberries
- 2 tbsp Splenda
- 4 scoops vanilla or strawberry protein powder
Directions
- Preheat the oven to 250 degrees F.
- In a large mixing bowl, beat 6 egg whites and 1/4 tsp of cream of tartar with an electric mixer on medium-high speed, until the egg whites become fluffy and hold stiff peaks.
- Scoop this mixture out into two large ball-like portions on a baking sheet lined with parchment paper.
- With the back of a large spoon, depress the middle of each portion to form a pocket (this is where the fruit will go).
- Bake in the oven until the mixture turns light golden brown, between 5 and 10 minutes. Remove from oven and set aside to let cool.
- Cut up 2 cups of strawberries and mix in a bowl with Splenda. Add the protein powder to this mixture, 1 scoop at a time, mixing well. Once these dry ingredients are mixed together, add water – 1 tbsp at a time – until the mixture becomes creamy.
- Pour the strawberry mixture into the meringue pockets, letting it flow over the sides. Serve cool.
Nutritional Facts
Per Serving -recipe makes 2 servings
- Calories: 330
- Protein: 52g
- Carbohydrates: 20g
- Fat: 4g
