Fruit Filled Meringues 6WBMO

This weekend I ran across a recipe and I thought I had screenshotted it but I didn't but I remember it because I made it right after I found it.

I love meringues and this recipe is for meringues with fruit infused .

As a Type A I can have berries so I buy the bag of mixed berries at Aldi's. I took out my portion from the freezer which is a half cup serving and put it in my bullet and ground it down.
I also use pyure sweetener for baking. But I grind it down into a confectionery powder rather than granulated because I find the granulated doesn't always break down and sometimes can leave a grit.

I am pretty sure all body types can eat this, I'm not familiar what each person can have but I'm pretty sure that the berries can be enjoyed from everybody from type A to Type E.

If you are allowed berries for your breakfast this would be an excellent treat to make at night and just leave in the oven overnight to cool.


2 large egg whites ( can use 1/4 cup of pasteurized liquid whites)
1/2tsp lemon juice ( I use the bottled stuff)
3Tbs pyure or powder sweetner of choice
1/2tsp of vanilla or almond extract
Cinnamon (optional)
1/2 cup ground berries ( or finely chopped fruit of choice)

Preheat oven to 220.

In a clean glass bowl, do not use plastic or the eggs won't rise, beat your eggs with electric mixer. When they start to get foamy add your extract and lemon juice. Keep beating ,add sweetner one spoon at a time to fully incorporate.
Keep on high on till the eggs form stiff peaks.

Add in your fruit and sprinkle a little cinnamon on top fold everything together gently, (DO NOT MIX)  and using a regular tablespoon or cereal spoon place a dollop of meringue mixture onto a baking sheet lined with a Silpat or parchment paper.

Bake for 2 hours ON TOP RACK.  Turn off the oven and leave them in there for at least another hour  to crisp up.

They may not look very pretty but they taste like heaven. Especially to somebody like me who has a really bad sweet tooth.

6 WBMO - Tropical Treat

From member ....... I'm not sure what you would call this other than Tropical Treat. When it's hot it acts one way and then when it cools down it takes on a different texture. But either way, I really enjoyed it. 

• 8 egg whites 
• ½ teaspoon cream of tartar**
• ½ cup Splenda 
• 2 ripe bananas 
• ½ teaspoon vanilla 
• ½ teaspoon coconut extract 
• ½ teaspoon orange extract 
• cooking spray**

Beat the eggs and cream of tartar** until very fluffy. Add the Splenda. (Don't add it too soon or the eggs will be too dry) Continue beating and add the extracts. At the very end, add the 2 bananas and whip them up until they are blended in. Spray ** (and wipe out) the inside of a Pyrex dish. Pile the meringue really high. You can pile it up as high as it will go. When it bakes, it will puff up a bit then lose its air and drop back down. Put the dish on a cookie sheet and bake at 375 degrees for 15 minutes. Just until the top is golden brown. Turn off the heat and let sit in the oven for at least ½ an hour before you open the door. (This prevents it from falling so much)

My daughter said this tastes like the white lifesavers in the tropical fruit pack. After it is cold from being in the fridge overnight, it has a consistency of almost being like a banana bread.

** ingredient is not recommended for use during the reduction phase of program.  See ingredient links and "General Food and Cooking" FAQ for more detail.

Compatible with Body Type:
Breakfast B-C-E
Morning Snack B
Lunch
Afternoon Snack A
Dinner
PM Snack A

This Recipe Contains: Protein A, Fruit B

6 WBMO - Another Meringue Recipe with Help

Here's how to properly whip the meringues
http://whatscookingamerica.net/Eggs/perfectmeringue.htm

Meringue Cookies

From member .... 

• 2-3 egg whites 
• 1 teaspoon vanilla 
• sugar substitute 
• cream of tartar if desired for consistency**  

Take egg whites, vanilla and sugar substitute and whip them in a free standing mixer with the wire attachment until they turn to meringue. They will triple, or more, in volume, become white and very fluffy. Don't overmix or they'll get lumpy and you have to start over with a new batch. You can use a regular hand mixer too.

Put meringue in a gallon sized zip lock bag and gently squeeze air out. Twist top of bag to make a pastry style bag and snip off one of the corners. Pipe cookies onto parchment paper lined baking sheet. 

I made mine about 2 inches high and 2 inches wide. Bake at 350 degrees for about 10 minutes or until golden brown. They will be crunchy on the outside and gooey in the middle! Best eaten warm.

Variations:
Mocha: add a couple tablespoons fresh, cooled coffee
Lemon: add a little freshly squeezed lemon juice
Key Lime: add a little freshly squeezed lime juice

** ingredient is not recommended for use during the reduction phase of program.  See recipe link for on plan substitute suggestions.

Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
PM Snack A-D-E

This Recipe Contains: Protein A

6 WBMO - Cookies While You Sleep ( Meringues)

From member ..... I use to make these when my kids were little, they went nuts over them. Of course back then I used sugar. But now Splenda is the way to go. While some call them meringue cookies we called them Cookies While You Sleep. 

• 2 egg whites 
• ¼ teaspoon cream of tartar**
• ½ cup Splenda 
• 1 teaspoon vanilla extract 
• ¼ teaspoon almond extract (or change it up a bit, add banana extract instead, OR perhaps peppermint-- MY FAVORITE!)

Preheat oven to 350º. (BMOS Note: Allow the oven about 10 minutes of preheating time before use. ) Beat egg whites until foamy. Add cream of tartar. ** Beat well and gradually add Splenda. Beat until very stiff. Add vanilla extract and almond extract. Drop by teaspoonfuls on cookie sheet. Place in oven that has been set to 350. TURN OFF OVEN and leave in overnight. No peeking allowed!

Makes about 3- 4 dozen cookies (depending on spoonful size) Store in airtight container.

** ingredient is not recommended for use during the reduction phase of program.  See ingredient link or "General Food and Cooking" FAQ for more detail.

Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
PM Snack A-D-E

This Recipe Contains: Protein A 

6 WBMO - Cinnamon Meringues

I Love Meringues, also called overnight cookies.

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From member ...... 

• 2 egg whites 
• ½ teaspoon cream of tartar ** (ARC Gail Note:  The function of cream of tartar is primarily as a stabling agent for whipped egg whites.  As a more plan friendly option, you may substitute 1½ teaspoons of either vinegar or lemon juice in place of the cream of tartar)
• ¼ teaspoon cinnamon 
• 2 tablespoons Splenda

Mix egg whites and cream of tartar,** whip until soft peaks form. Add cinnamon and Splenda, beat until well blended; spoon onto baking tray (I put down parchment paper first).  Bake at 350 degrees F until golden brown. 

** ingredient is not recommended for use during the reduction phase of program.  See "General Food and Cooking" FAQ for more detail.

Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E 
Dinner A-B-C-D-E
PM Snack A-D-E

This Recipe Contains: Protein A