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Name: Chocolate-Pine Nut Meringue Smoothies
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 16
Cuisine: American
Ingredients: 1 c Sugar; 1/8 ts Salt; 1/3 c Pine Nuts; Toasted; 4 lg Egg whites; 1 ts Vanilla extract; 1/4 ts Cream of tartar; 2 oz Bittersweet Chocolate;

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INGREDIENTS

1 c Sugar
1/8 ts Salt
1/3 c Pine Nuts; Toasted
4 lg Egg whites
1 ts Vanilla extract
1/4 ts Cream of tartar
2 oz Bittersweet Chocolate;

Servings

INSTRUCTIONS

Preheat oven to 250?. Beat egg whites and salt at medium speed of a mixer until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating at medium high speed until stiff peaks form. Add vanilla; beat well. Fold in pine nuts and chocolate. Cover a baking sheet with parchment paper. Spoon egg white mixture into 16 mounds on prepared baking sheet. Bake at 250? for 1 hour or until dry to touch. (Meringues are done when the surface is dry and can be removed from paper wihtout sticking to fingers.) Turn oven off, and parially open oven door; leave meringues in oven 30 minutes. Remove from oven; carfully remove meringues from paper. Stor meringues in an airtight container up to 3 days. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn70@earthlink.net on Apr 21, 1999,

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Chocolate-Pine Nut Meringue Smoothies

1 c Sugar
1/8 ts Salt
1/3 c Pine Nuts; Toasted
4 lg Egg whites
1 ts Vanilla extract
1/4 ts Cream of tartar
2 oz Bittersweet Chocolate;

Preheat oven to 250?. Beat egg whites and salt at medium speed of a  mixer until foamy. Add cream of tartar; beat until soft peaks form.  Gradually add sugar, 2 tablespoons at a time, beating at medium high  speed until stiff peaks form. Add vanilla; beat well. Fold in pine  nuts and chocolate. Cover a baking sheet with parchment paper. Spoon  egg white mixture into 16 mounds on prepared baking sheet. Bake at  250? for 1 hour or until dry to touch. (Meringues are done when the  surface is dry and can be removed from paper wihtout sticking to  fingers.) Turn oven off, and parially open oven door; leave meringues  in oven 30 minutes. Remove from oven; carfully remove meringues from  paper. Stor meringues in an airtight container up to 3 days.    Recipe by: Cooking Light    Posted to EAT-LF Digest by Sherilyn70@earthlink.net on Apr 21, 1999,

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Nutrition

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Serving Size: 1 Serving (91g)
Recipe Makes: 16 servings

Calories: 187
Calories from Fat: 10 (5%)

Amt Per Serving		% DV

	Total Fat 1.1g	2 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 82.6mg		3 %
Potassium 97.1mg		3 %
Total Carbohydrate 40.1g		12 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 39.9g
Protein 5.5g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 187

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