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Strawberry Meringues

By Dave Ruel


Makes 2 Servings


  • - 6 egg whites
  • - 1/4 tsp cream of tartar
  • - 2 cups sliced strawberries
  • - 2 tbsp Splenda
  • - 4 scoops vanilla or strawberry protein powder


  • 1. Preheat the oven to 250 degrees F.
  • 2. In a large mixing bowl, beat 6 egg whites and 1/4 tsp of cream of tartar with an electric mixer on medium-high speed, until the egg whites become fluffy and hold stiff peaks.
  • 3. Scoop this mixture out into two large ball-like portions on a baking sheet lined with parchment paper.
  • 4. With the back of a large spoon, depress the middle of each portion to form a pocket (this is where the fruit will go).
  • 5. Bake in the oven until the mixture turns light golden brown, between 5 and 10 minutes. Remove from oven and set aside to let cool.
  • 6. Cut up 2 cups of strawberries and mix in a bowl with Splenda. Add the protein powder to this mixture, 1 scoop at a time, mixing well. Once these dry ingredients are mixed together, add water – 1 tbsp at a time – until the mixture becomes creamy.
  • 7. Pour the strawberry mixture into the meringue pockets, letting it flow over the sides. Serve cool.

    Nutritional Facts
    (Per Serving)

  • Calories: 330
  • Protein: 52g
  • Carbohydrates: 20g
  • Fat: 4g


About the Author

Dave Ruel is the author of the Anabolic Cooking Cookbook, a competitive bodybuilder, a professional Fitness Coach and Nutritionist.