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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Obesity Help. Ingredients:
2 egg whites |
1/8 teaspoon cream of tartar |
1/2 cup splenda granular, sugar substitute |
1/4 cup finely chopped pecans |
1/2 teaspoon vanilla |
2 ounces bakers unsweetened chocolate squares |
3 -4 tablespoons water |
1 teaspoon vanilla |
1 cup heavy whipping cream |
1/2 cup splenda granular, sugar substitute |
Directions:
1. Crust Instructions:
2. Combine egg whites with cream of tartar in a mixing bowl, beat until foamy. Gradually add Splenda, beating until stiff peaks form. Fold in chopped pecans and vanilla. Spoon into a lightly greased 8 pie pan, building up 1/2 above the edge of the pan. Bake slowly in a 300F oven for 40-45 minute Let cool to room temperature.
3. Filling Instructions:
4. Place chocolate and water in a double boiler stirring until chocolate has melted. Cool until thickened, add vanilla. Whip the cream, add Splenda. Fold chocolate into whipped cream, pile into meringue shell and chill for 2 hours.
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