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3 egg whites
1/8 tsp. Lite salt or less
1/8 tsp. cream of tartar
1/2 c. sugar
1/2 tsp. vanilla
1 c. low-fat vanilla yogurt
4 c. fresh berries, washed, stemmed & sliced
On day before: Preheat oven to 450 degrees. Beat egg whites until foamy and add lite salt and cream of tartar. Beat again until very stiff; add sugar very slowly and continue beating until whites stand in stiff peaks. Carefully fold in vanilla. Put into 8 x 8 x inch baking pan. Place meringue into oven and turn OFF heat immediately; leave in oven overnight. Do not open oven door for at least 8 hours. Early in the day: Stir yogurt until smooth. Spread yogurt on top of meringue and cover with clear plastic wrap. Refrigerate 4 to 6 hours until soft. Cover with fresh berries and cut into squares to serve. Makes 9 servings (3 inches by 3 inches).
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