A crisp meringue – named after a Russian ballerina – is the nest for strawberries.  Be Sure to let the meringue cool completely before filling with berries.

Serves 6; Prep time 15 minutes; Bake time 1 hour

Ingredients:

• 6 egg whites
• 1/4 tsp salt
• 1/4 cup granular sugar
• 1/2pecans, coarsely chopped
• 1 1/2 pints strawberries, halved
• 2 tbsp sugar-free strawberry syrup

1. Heat oven to 275 degrees.  Cover a baking sheet with parchment and draw a 10inch circle on it.
2. with an electric mixer on medium high, beat whites and salt in a bowl until stiff peaks form.  Slowly add the sugar substitute, beating until very stiff, but not dry.  Fold the pecans into the whites.  Spread the meringue with a spatula or spoon to form a 10 inch nest on the parchment.
3. Bake about 1 hour until lightly golden and crust develops.  Cool completely.  Half an hour before serving, place strawberries in a bowl.  Drizzle with the strawberry syrup.  To serve, arrange strawberries over the meringue shell.

Carbs: 8 grams  Protein: 4 grams  Fat: 3 grams  Calories:75

This is higher in sugar so we recommend eating on your “cheat day”!!