Preheat oven to 375F/190C. For meringues, beat egg whites with cream of tartar until light. Beat in 1/2 cup/125 mL sugar gradually until stiff peaks form. Beat in vanilla. Trace 12 3-inch/7.5 cm circles on parchment paper-lined baking sheets. Spread meringue inside circles. Place meringues in oven and turn off heat immediately. Allow to rest in oven for 6 hours or overnight. Freeze if not using right away. For filling, combine sliced berries with 1 tbsp/15 mL sugar and allow to marinate for 30 to 60 minutes. Combine yogurt cheese with remaining 2 tbsp/25 mL sugar and liqueur just before using. Set one meringue on each of 6 serving plates. Top with berries. Spoon yogurt cheese on top. Place remaining meringues on top and dust with icing sugar. Garnish with whole berries and fresh mint. Serve immediately. NOTES : Meringues can be fussy to make on the best of days. Perfect meringues are supposed to be crisp and crunchy. But this dish actually works better when the meringues are slightly chewy. This recipe, from "Simply HeartSmart Cooking" makes 6 servings.
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|Serving Size: 1 Serving (1443g)|
|Recipe Makes: 1|
|Calories from Fat: 21 (2%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 996.7mg||34 %|
|Potassium 1714.7mg||45 %|
|Total Carbohydrate 154.6g||45 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 145.2g|
|Protein 68.1g||97 %|
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Calories per serving: 916
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