Tuscan strawberry meringue

post-workout • 45 minutes

6 egg whites % tsp cream of tartar 2 cups sliced strawberries 2 tbsp Splenda

4 scoops vanilla or strawberry protein powder

Preheat the oven to 250°F. In a large mixing bowl, beat 6 egg whites and % 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.


330 kcal


52 g


20 g


4.7 g


1.0 g


2.1 g



250 g fat free cottage cheese

2 omega-3 eggs

% cup Splenda

2 lemons, juiced

Y2 tsp baking powder

Zest from half a lemon

TOPPING Y2 cup strawberries Y2 cup water 1 tsp Splenda

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