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
         
tuscan strawberry meringue
post-workout • 45 minutes