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3 egg whites 1/4 teaspoon cream of tartar 3/4 cup sugar 1 ounce unsweetened baking chocolate, coarsely grated 2 cups sliced strawberries 1 quart strawberry fat-free frozen Yogurt
- Heat oven to 275ºF. Line cookie sheet with heavy brown paper or aluminum foil.
- Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold in chocolate.
- Drop meringue by 1/3 cupfuls onto cookie sheet. Shape into about 3-inch circles, building up sides. Bake 1 hour. Turn off oven and leave meringues in oven with door closed 1 1/2 hours. Finish cooling at room temperature.
- Place strawberries in blender or food processor. Cover and blend on medium speed until smooth. Fill each meringue with about 1/2 cup frozen yogurt. Top with strawberries
