Chocolate Crepes with Raspberry Sauce - Recipe
203 Calories Per Serving
8 egg whites
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups sugar
3 cups sliced fresh strawberries
1-1/2 cups whipped cream
Place egg whites in the bowl of a heavy-duty stand mixer and let stand at room temperature for 30 minutes. Add the vinegar, vanilla and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
Spread into a greased 10-in. spring-form pan. Bake at 300° for 50-60 minutes or until lightly browned. Remove to a wire rack to cool (meringue will fall).
Serve with strawberries and whipped cream. Store leftovers in the refrigerator. Yield: 12 servings.
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