*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Preheat oven to 250 degrees F. Line baking sheets with parchment paper.
Beat egg whites, cream of tartar and vanilla at high speed with an electric mixer until foamy.
Add SPLENDA(R) Sugar Blend, 1 tablespoon at a time, beating until stiff peaks form and SPLENDA(R) Sugar Blend dissolves.
Spoon heaping tablespoonfuls of mixture onto baking sheets.
Bake 1 hour and 15 minutes; turn oven off. (If meringues begin to brown, reduce oven temperature to 225 degrees ). Let meringues stand in closed oven with the light on for 8 hours or overnight. Store in an airtight container.
Top each meringue just before serving with 1 scant teaspoon of sour cream and a strawberry. Garnish, if desired.