Serves: 6
Total Calories: 574
1. Beat egg whites and cream of tartar in a small bowl until foamy. Beat in 1 cup splenda, 1 tablespoon at a time continue beating until peaks are stiff and glossy. Do not underbeat.
2. In a large skillet, heat cream to a simmer over medium heat reduce heat to the point where bubbles form around the edge of the skillet. Drop 12 mounds of egg white mixture, 3-4 at a time, into the hot cream. Uncovered, cook for 2 minutes turn gently. Cook 2 minutes more. Remove the meringues with a slotted spoon and drain.
3. Strain the cream, reserving 2 1/4 cups. Mix egg yolks, 1/2 cup splenda, vanilla, salt, and cinnamon in a 2 quart saucepan.
4. Gradually, stir in reserved 2 1/4 cups cream. Cook over low heat, stirring constantly, until mixture coats a metal spoon, about 20 minutes. Remove from the heat place saucepan in cold water, stirring occasionally, until custard cools.
5. Place meringues in a shallow 3-quart casserole dish. Pour custard over meringues chill 1 hour.
6. Just before serving, set oven to broil. Sprinkle custard and meringues with powdered sugar. Broil the dessert until light brown (approximately 2 minutes) with tops of meringues about 4 inches from heat source. Refrigerate any remaining dessert in refrigerator.
This Natillas (Meringue islands floating atop custard) recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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