Mary Does Low Fat, At Last!

Bake in a 325 Degree Oven for 10 to 15 Minutes until Set.

Makes 15 to 18 Nice Size Cookies. Semi-sweet Chocolate Chips May Be Added to Make These Totally Irresistible to Even the Child with the Sweetest Tooth. The Cookies Will No Longer Be Completely Fat-free...Sugar-free, but They Are Still a Very Nutritious Snack.

In a very clean large mixer bowl, beat the egg white until foamy. Add the cream of tartar and continue beating until soft peaks form. On high speed, very slowly add the granulated sugar continue beating until stiff peaks form. Beat in lemon juice. Turn off the mixer. Sift the powdered sugar over egg whites and fold in with a rubber spatula. Using 1/3 of the meringue, form a disc over the 10 inch circle on the parchment paper. Place the remaining meringue in a large pastry bag fitted with a large star tip. Using the pastry bag, pipe up a 1 ½ inch border around the edge of the meringue disc to form the "dish" to hold the whip cream and fresh fruit. Bake in the preheated oven for 2 ½ hours. Turn the oven off and leave meringue in the oven until oven is completely cool. Remove from oven and continue to cool until meringue is at room temperature. May be wrapped with plastic wrap and left at room temperature for up to two days before filling.

Slice fruit into pretty slices. Starting with the bananas, layer fruit with low-fat whipped cream product. Garnish top with whole strawberry. Serve with fruit puree. Dessert may be assembled and refrigerated up to three hours before serving.

Raspberry Puree...Thaw a 12 ounce package of frozen raspberries. In a blender or food processor, puree raspberries with 1/4 cup sugar and 1 teaspoon lemon juice. Press puree through a fine sieve, or colander with cheesecloth set over a bowl, to remove seeds. Makes 1 cup.

Mango Puree...Peel and chunk 1 large mango. In a blender or food processor, puree mango with 2 tablespoon of sugar and 1 tablespoon of lime juice. Pass through fine sieve if needed. Make 1 cups.