serves 4 to 6
2 egg whites
1/3 cup white sugar
1 tsp vanilla extract
2 cups peaches or Strawberries fresh, frozen and thawed or canned and drained

1/3 cup whipping cream
1 tsp sugar
1/2 cup flavored yogurt ( I like Stoneyfield Farm YoKids Raspberry)

1. Preheat oven to 275 degrees. Using a cake pan trace a 9 inch circle on a piece of parchment paper and set aside, use this as a guide to make a nice round circle.
2. Beat egg whites on medium speed until they hold soft peaks. Slowly pour in 1/3 cup sugar, beat for one minute then add vanilla and beat on high speed about three minutes longer until the eggs whites become stiff, glossy, and can hold a high peak.
3. Spoon meringue onto the paper, spread to fill the circle and smooth the surface with the back of a spoon. Bake for one hour in heated oven . After 60 minutes turn off oven and let sit for an additional 60 minutes. Remove from oven and carefully remove parchment paper and set on a platter. If you break the meringue don’t fret just piece it together - it will soon be covered with fruit.
4. Just before you are ready to serve beat heavy cream with 1 tsp sugar fold in yogurt. Cover the meringue with the cream and yogurt mixture and top with the prepared fruit. Slice in wedges and enjoy.

Meringue can be made ahead wrapped in plastic and kept frozen until ready to use. You can also double the recipe and stack in layers like a cake. Use a serrated knife to cut.

Calories 104, Saturated fat 1.5 g, Carbohydrate 18.4, Fiber 1.4 g

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