Red, White and Blue Meringues

3 egg whites
½ teaspoon cream of tartar
½ teaspoon vanilla extract
¾ cup granulated sugar
½ cup whipped soy cream cheese, softened
½ cup marshmallow crème
1 cup whipped topping
2 tablespoons strawberry jam, divided
1 tablespoon blueberry jam
1/2 cup blueberries
1/2 cup sliced strawberries
2 teaspoons water

In mixing bowl, beat egg whites, cream of tartar and vanilla until soft peaks form. Gradually add sugar, beat until very stiff peaks form. Cover baking sheet with parchment paper. Spoon meringue onto paper to make six meringue shells: building up the edges slightly. Bake at 250 degrees for 50 minutes. Turn off oven; do not open door. Let meringues cool in the oven several hours or overnight. Combine soy cream cheese and marshmallow crème until smooth: stir in whipped topping. Drop dollops of one tablespoon strawberry and one tablespoon blueberry jam on filling. Swirl with knife to marble the filling; fill meringue shells with filling. Combine strawberries and blueberries; add fruit to each meringue. Whisk 1 tablespoon strawberry jam with 2 teaspoons water and drizzle over each meringue. Makes 6 desserts.

Nutritional Information per serving: (119g)

Calories 236; Total Fat 5g; Sat Fat 3g; Trans Fat 1g; Cholesterol 0mg; Sodium 115mg; Total Carbs 44g; Protein 3g; Fiber 1g

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