6 egg whites
1/2 tsp cream of tartar
1 1/2 cups Splenda
1/4 tsp salt
1 tsp vanilla extract

Directions

Add the cream of tartar to the egg whites and beat until stiff.

Add the Splenda, one tablespoon at a time, as you continue beating the egg whites. Beat in the salt and the vanilla.

Spoon the mixture into a buttered 6x8 inch 150x200mm pan and place in a preheated 450°F-230°C oven and immediately turn off the heat. (You may want to make shallow indentations, or wells, in the surface of the meringue to hold the topping when you serve it.)

Leave the cake in the oven overnight or until the oven has completely cooled. Serve with whipped cream.

Nutritional Facts

Servings 12

10 Calories; 0g Fat (0.0% calories from fat); 2g Protein; 3g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 72mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit.

Serving Size

1