Cereal meringue bites

Combining low-fat meringues with high-fibre cereal, these little golden nibbles are perfect for an after dinner treat.
by Emily Richards PH Ec.
29 cal Serves 18
Prep time 0h 10m
Cook time 0h 20m
Total time 0h 30m
Bowl full of wheat bran and wheat ears

Ingredients

Directions

  1. Step 1

    In large bowl, using electric mixer, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold in cereal, fruit, cornstarch and vanilla until combined.

  2. Step 2

    Drop batter by tablespoonfuls (15 mL) onto parchment paper lined baking sheet. Bake in 325°F (160°C) oven for about 20 minutes or until lightly browned and no longer sticky. Let cool completely. Use small spatula to remove from baking sheet.

Tips

  • Keep at room temperature for up to 3 days. These do not freeze.

Nutritional information

Per serving (1 cookie)

Calories
29
Protein
1 g
Sodium
30 mg
Potassium
47 mg
Total fat
0g
Saturated fat
0g
Cholesterol
0 mg
Carbohydrates
7 g
Fibre
1 g
Sugars
4 g
Added sugars
2 g

Recipe developed by Emily Richards, PH Ec. © Heart and Stroke Foundation 2011.

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