Chocolate Strawberry Meringue Shells

Source: Jody Hoag

2 egg whites

1/2 tsp gluten vanilla extract

1/4 tsp cream of tartar

1/2 cup sugar

1 Tbsp unsweetned cocoa powder

1 Tbsp strawberry spreadable fruit

1 Tbsp unsweetened orange or apple juice

2 cups sliced fresh strawberries or whole rasberries

1 cup nonfat vanilla frozen yogurt

1/4 cup nonfat chocolate syrup

Preheat oven to 300 degrees F.Line a baking sheet with wax paper or alumnium foil. Draw 4 (4") circles on the paper;set aside. In a large bowl beat egg whites, vanilla and cream of tartar with mixer on medium speed until soft peaks form. Increase speed to high and gradually add sugar,1 tbsp at a time, until very stiff peaks form and sugar is dissolved,about 7 minutes.Add cocoa and beat until combined.Using a spoon or pastry tube,spread meringue mixture over circles on prepared baking sheet,forming 4 shells.Bake 30 minutes.Turn off oven and let shells dry inside for 1 hour (do not open oven door).Remove from oven and peel shells from paper.Meanwhile,in medium bowl stir together fruit spread and juice.Add fruit and toss until well coated.Place a scoop of frozen yogurt in each shell,spoon fruit mixture over yogurt and drizzle with chocolate syrup.