(12 Servings)


For the meringues

  • 4 egg whites
  • Pinch of salt
  • 1/2 tsp. cream of tartar
  • 1 cup superfine sugar***
  • 1 tbsp. cornstarch
  • 1/2 tsp. vanilla extract

For the berry sauce

  • About 30 ounces (3 10-ounce packages) of frozen berries
  • Up to 1/4 cup sugar, to taste

For creamy layer

  • 3 cups non-fat vanilla yogurt


***Superfine sugar is not always readily available but will make a difference in the success of the meringue. Do not use powdered sugar.  You can make granulated sugar super fine as follows:

  1. Place the granulated sugar in a food processor or blender. Pulse until it reaches a super-fine but not powdery consistency. Now let the sugar settle for a few minutes. Otherwise, you’ll end up with a dust cloud when you open the food processor or blender bowl.
  2. Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
  3. In a deep bowl, combine the egg whites and salt. Begin beating them slowly with a whisk, electric hand mixer, or stand mixer with a whisk attachment. Gradually increase the speed, but no higher than medium-high on a stand mixer. When the egg whites are foamy, sprinkle in the cream of tartar and beat well.
  4. Continue beating until soft peaks form and then begin to gradually add in the sugar, one tablespoon at a time. Continue beating until the sugar has dissolved and the meringue has formed shiny, stiff peaks.
  5. Sift in the cornstarch and fold in gently. Fold in the vanilla extract.
  6. Form twelve 3- to 4-inch rounds on the baking sheet, about 1 1/2 inches apart from one another. They should be more or less bowl-shaped; you can use either a pastry bag with a 1/2-inch plain tip or simply a large spoon.
  7. Bake the meringues for about 1 hour and 15 minutes, or until meringues are dry on the outside and still quite pale, with just a hint of creamy color. When they are done, turn off the oven, and open the oven door slightly. Allow the meringues to cool in the oven. As they cool, the outsides will crack slightly and the inside will remain soft.
  8. Make the berry sauce by simmering the berries and sugar together for about 20 minute 
  9. To serve, place a meringue on a dessert plate, top it with a dollop of non-fat vanilla yogurt, and drizzle some warm berry sauce and a spoonful of berries over it. Serve immediately.
  10. Simple alternative:  Top with fresh cut fruit instead of berry sauce
Nutritional Facts (per serving): (without toppings): 68 Calories (1.1g Protein, 16.6g Carbs, 0g Fat)