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1 Cup Soy Milk
1/2 Cup Splenda
2 Large Eggs Seperated
1 tsp Vanilla Extract
How To Prepare:
Place egg yolks in a double boiler with soy milk and splenda. Whisk while heating in the double boiler till creamy. (watery pudding consistency) Add vanilla off heat and pour into 2 soup plates. Whip the egg whites with 2 tsp splenda in a standing mixer until it forms stiff peaks. Place one inch of water in a pan, and scoop out two large scoops of meringue. Float them in the pan and bake at 350 for 8 minutes. With a slotted spoon, gently remove baked meringue islands, and place them into the soup plates on top of the soy-egg mixture. Chill for 3 hours. This is a low carb version of a Classic French Dessert
Number of Servings:
Carbs per serving - include all nutritional information if known: