Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Rose Wine | 2 tbsp cooking wine (30ml) | 25 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 egg white
- 3 tbsp regular nonfat dry milk
- 1 tsp vanilla
- 3 sugar substitute
- 1 unflavored gelatin
- 1 cup rose wine
- 3 sugar substitute
- 2 cup fresh or frozen blueberries
- =
Directions
In a bowl beat egg whites until very stiff. Gradually beat in dry milk powder. Beat in vanilla and 3 packets of the sugar substitute, beating until mixture holds its shape. Spoon mixture into 8 3-inch tart pans. Spread mixture with the back of a spoon until the bottom and sides of tart pan are lined. Bake in a preheated slow oven (275 °F. ) for 15 to 20 minutes or until golden brown. Cool on rack. In a saucepan, mix gelatin, wine and sugar substitute. Stir over low heat until gelatin is dissolved. Chill until syrupy. Stir in blueberries. Spoon mixture into cooled tart pans, mounding filling high. Chill until ready to serve. Note: Be sure to use a sugar substitute that can be heated without losing its sweetening abilities.