3 egg whites
1/4 tsp. cream of tartar
3/4 c. sugar
2 c. low-fat frozen yogurt or ice milk (vanilla or flavor of your choice)
2 c. strawberries, washed, stemmed, sliced
2 tsp. sugar
3 tbsp. slivered almonds

Heat oven to 275 degrees. Cover cookie sheet with parchment or heavy brown paper. In a medium mixing bowl beat 3 egg whites until foamy. Add cream of tartar and sugar, 1 tablespoon at a time, beating until stiff and glossy and sugar is totally absorbed into the meringue. Drop meringue mixture by 1/3 cup onto parchment or brown paper. Using a spoon shape into circle, building up the sides. Bake 1 hour (do not open over door), then turn oven off. Leave meringues in oven with doors closed 1 1/2 hours. Remove from oven and finish cooling meringues at room temperature.

STRAWBERRY-ALMOND TOPPING:

In a small bowl place sliced strawberries, sprinkle with sugar and almonds, gently toss. Fill baked meringues with 1/4 cup frozen yogurt or ice milk and top with Strawberry-Almond Topping. Serves 8.