¼ tsp cream of tartar 2 cups sliced strawberries 2 tbsp Splenda 4 scoops vanilla or strawberry protein powder
In a large mixing bowl, beat 6 egg whites and ¼ 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. Next, pour the strawberry mixture into the meringue pockets, letting it flow over the sides. Serve cool. Makes 2 servings.
NUTRITION INFORMATION (per serving)
Calories 330 kcal Protein 52 g Carbohydrate 20 g Fat 4.7 g Saturated 1.0 g Monounsaturated 2.1 g Polyunsaturated 1.6 g