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1. Heat oven to 275°F. Line 10 muffin cups (2-1/2 inches in diameter) with paper bake cups.
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2. Beat egg whites with cream of tartar and salt in small bowl at high speed of mixer until soft peaks form. Beat in sugar, 1 tablespoon at a time, beating well after each addition until stiff peaks hold their shape, sugar is dissolved and mixture is glossy. Fold in vanilla.
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3. Spoon about 3 tablespoons mixture in each muffin cup. Using back of spoon or small spatula, push mixture up sides of muffin cups to form a well in center.
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4. Bake 1 hour or until meringues turn delicate cream color and feel dry to the touch. Cool in pan on wire rack.
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5. Before serving, carefully remove paper from shells. For each serving, spoon 1 heaping tablespoonful Chocolate Filling into meringue shell.
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6. Place strawberries with syrup in blender container. Cover; blend until smooth. Spoon over filled shells. Garnish as desired. To store leftover unfilled shells, peel paper bake cups from shells; store shells loosely covered at room temperature.
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Chocolate Filling
Beat 4 ounces (1/2 of 8-ounce package) softened Neufchâtel cheese (1/3 less fat cream cheese) and 1/4 cup HERSHEY'®S Cocoa in small bowl on medium speed of mixer until blended. Gradually add 3/4 cup powdered sugar, beating until well blended. Fold in 1 cup frozen light non-dairy whipped topping, thawed.
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