1/4 tsp cream of tartar
1 tsp vanilla extract
1/2 cup Splenda Sugar Blend
In a large mixer bowl, combine egg whites, cream of tartar and vanilla; beat at high speed until foamy. Gradually add Splenda, one tablespoon at a time, beating constantly until Splenda is dissolved and meringue forms stiff peaks. Spread over cream pie filling and bake at 275 until lightly browned.
Note: File Photo
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