Contest Winning Recipe
Chocolate Meringue Cups



From Light & Tasty

Looking for something low in cholesterol that will satisfy your sweet tooth? Give this airy cloud of cocoa meringue and chocolate mousse a try! It's a bit fussy, but it's well worth the effort. —Ellen Govertsen of Wheaton, Illinois


INGREDIENTS


* 4 egg whites
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 1/2 teaspoon white vinegar
* 1 cup sugar
* 2 tablespoons baking cocoa
* CHOCOLATE MOUSSE:
* 1 cup fat-free milk
* 1 egg
* 1/4 cup plus 2 teaspoons corn syrup, divided
* 1/4 cup baking cocoa
* 3 squares (1 ounce each) semisweet chocolate
* 4 ounces reduced-fat cream cheese
* 2 teaspoons unflavored gelatin
* 1/4 cup plus 1 tablespoon cold water, divided
* 1 teaspoon vanilla extract
* 4 egg whites
* 3/4 cup sugar
* 1/4 teaspoon cream of tartar
* 15 peppermint candies, crushed


SERVINGS 15
CATEGORY Lower Fat
METHOD Baked
PREP 30 min.
COOK 45 min.
TOTAL 75 min.


DIRECTIONS



In a mixing bowl, beat egg whites until foamy. Add vanilla, salt and vinegar; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Sift cocoa over egg whites; fold in.
Drop 15 heaping tablespoonfuls onto parchment-lined baking sheets. Shape into 3-in. cups with the back of a spoon. Bake at 275° for 45 minutes or until golden brown. Turn oven off; leave meringues in oven for 1-1/2 hours.
In a large saucepan, combine milk, egg, 1/4 cup corn syrup and cocoa. Cook and stir over medium heat until mixture reaches 160° and coats a metal spoon. Remove from the heat. Add chocolate and cream cheese;e stir until melted.
In a small saucepan, sprinkle gelatin over 1/4 cup water; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Stir gelatin and vanilla into chocolate mixture. Cool.
In a heavy saucepan, combine egg whites, sugar, cream of tartar, and remaining corn syrup and water. Cook over low heat and beat with a hand mixer on low until mixture reaches 160°. Pour into a mixing bowl; beat on high until soft peaks form. Fold into chocolate mixture. Chill for 1-2 hours or until mixture mounds.
Just before serving, spoon mousse into meringue cups; sprinkle with peppermint candy pieces. Yield: 15 servings.




NUTRITIONAL INFO



Nutritional Analysis: One filled cup equals 201 calories, 4 g fat (2 g saturated fat), 19 mg cholesterol, 153 mg sodium, 40 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2-1/2 starch.