Low Fat Praline Meringues

Note from Cheri: This recipe is reprinted with permission from A Trim & Terrific Louisiana Kitchen by Holly Berkowitz Clegg. If you enjoy traditional Southern cuisine, but are trying to eat healthy, your wishes have just come true. Holly Clegg's innovative recipes let you literally have your cake (and etouffé and pasta and gumbo and hundreds of other favorite foods) and eat them too. Click here for more information about this book and more sample recipes.

1/2 cup dark brown sugar 1/4 cup sugar 3 egg whites 1/2 teaspoon cream of tartar 1/2 teaspoon lemon juice 1/2 teaspoon vanilla 1/2 cup finely chopped pecans

Makes 36 Meringues Preheat oven to 250°F. Line several baking sheets with parchment paper. Combine both sugars together. In mixer, beat egg whites and cream of tartar until stiff. Beat in sugar mixture, 1 tablespoon at a time, alternating with drops of lemon juice and vanilla. Beat until stiff and glossy. Fold in pecans. Drop by heaping tablespoonfuls onto prepared baking sheets. Bake for 45 minutes. Meringue will spread during baking. Per Serving: 28 calories; 0 mg cholesterol; 1.0 g fat; 32.3 % of calories from fat