Serves: 6
Total Calories: 227

6 eggs white
pinch salt
1/2 teaspoon cream of tartar
3/4 cup sugar superfine
1/2 teaspoon vanilla extract
2 tablespoons sugar superfine
* Part two.
1 (10-ounce) package raspberry with syrup
3/4 cup plain yogurt
2 eggs white stiffly beaten
1 teaspoon vanilla extract

Heat oven to 200° F. Trace an 8-inch diamond on the underside of parchment or waxed paper cut to fit a cookie sheet line cookie sheet with the paper. In a large bowl, beat egg whites with salt until foamy add cream of tartar and continue to beat. Add 3/4 cup sugar gradually, continuing to beat until mixture forms very stiff, glossy peaks and sugar has dissolved. Beat in vanilla. Using a pastry bag without a fitting, pipe meringue onto outline of diamond fill the center solid. Pipe a ridge along outside edge. Make 8 to 12 meringue kisses along ridge for decoration. Sprinkle with 2 tablespoons sugar. Bake for 2 hours or until thoroughly dry. Cool carefully remove the meringue from paper. Cool completely prepare the following filling.

Filling:
*Partially thaw raspberries and whirl in blender or food processor until smooth. If desired, strain and discard seeds. Add yogurt and blend. Transfer to a bowl and fold in eaten egg whites and vanilla. Cover and freeze until partially set. Whip slightly and refreeze. Remove from freezer and soften slightly. To serve, spoon raspberry filling into meringue shell. Decorate top with meringue kisses or fresh raspberries in season.

Nutritional Facts:

Serves: 6
Total Calories: 227
Calories from Fat: 36

More Recipes from the Recipes For Healthy Living Cookbook:
Ambrosia Tapioca
Baked Cinnamon Apples
Baked Orange Custard With Fructose
Bulgur-Raisin Custard
Cranberry Pears
Gelatin-Melon Dessert
Grand Marnier Soufflé
Meringue Diamond With Raspberry Filling
Zucchini Bread Pudding