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Strawberry Yogurt Breakfast Split

This is a great month to enjoy fresh strawberries and all the health- promoting nutrients these berries provide. This strawberry dessert is always a hit. Everyone loves the sweet meringue crust and its luscious fresh taste. And it just happens to be low in fat! The majority of the fat in this recipe comes from the pecans and is monounsaturated. This type of fat is the preferred type of fat for a healthy diet.

3 egg whites
1/2 tsp. baking powder
1 cup sugar
10 soda crackers (2"X 2"), crushed
1/2 cup chopped pecans

1 quart fresh strawberries, (slice if large)
1 1/2 cups nonfat frozen whipped topping

Beat egg whites and baking powder until stiff. Gradually beat in sugar; then fold in soda crackers and pecans. Grease a 9 or 10 inch pie pan using a nonfat cooking spray. Spread meringue in pie pan, taking care to spread the meringue up as high as possible on the sides and edges, creating a bowl area on the bottom surface of the pie plate. Bake at 300 degrees for 30 minutes. Cool.

Fill with 1 quart of fresh, unsweetened strawberries. Slice strawberries if they are large. Top with 1 1/2 cups nonfat whipped topping (such as nonfat Cool Whip). Chill for several hours.
Makes 7 servings.

Nutrient Analysis: 1/7 of pie

Calories 245
Protein 3.0 grams
Carbohydrate 44.0 grams
Total Fat 6.5 grams
Saturated .5 grams
Monounsaturated 3.9 grams
Polyunsaturated 1.7 grams
Cholesterol 0
Sodium 124 milligrams

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