“A light meringue dessert with only 255 calories in the entire cake.  Your guests will love the delicious crisp exterior and soft interior meringue.”




  • 1 tsp. corn starch
  • 1 cup Lite&Sweet
  • 4 egg whites
  • 3/4 tsp. white vinegar
  • 1 tsp. vanilla extract
  • 3/4 cup light whipping cream
  • 6oz. fresh raspberries
  • 1/2 cup pomegranate seeds
  • Lite&Sweet for dusting
  • 2 tps. vanilla extract
  • 1 cup boiling water



  • Preheat oven to 300 degrees fahrenheit. Line a large baking sheet with parchment paper.
  • In a small bowl combine the corn starch and 1/4 cup Lite&Sweet.  Using an electric mixer beat the egg whites and vinegar in a large bowl on medium-high speed until foamy (1-2 minutes).  Slowly add the remaining 3/4 cup of Lite&Sweet, 1 tbsp. at a time, beating until fully mixed.  Gradually add the corn starch mixture and beat until the whites are stiff and glossy (2-3 minutes).  Add the vanilla extract and beat for one more minute.
  • Spread the meringue on the prepared baking sheet into a 7-inch round. Create a slight depression in the center for the cream and fruit. Place in the oven and immediately reduce the oven temperature to 240 degrees fahrenheit.
  • Bake for 1 hour and 30 minutes. Turn off the oven and let the meringue cool completely while remaining in the oven. Allow to cool for at least 4 hours or preferably overnight. DO NOT open the oven door at any time during the baking and/or cooling periods.
  • Just before serving place the sugar free meringue on a serving platter and spoon the whipped cream into the center and mound the fresh raspberries and pomegranate seeds on top. Lightly dust the top with Lite&Sweet.