2 egg whites
1/4 tsp cream of tartar
3/4 cup sugar
1/4 tsp vanilla extract
chocolate filling *
10 oz package frozen strawberries in syrup, thawed
Heat oven to 275. Line 10 muffin cups with paper baking cups. In small mixer bowl, beat egg whites with cream of tartar and salt at high speed until soft peaks form. Beat in sugar, 1 tbs at a time, beating well after each addition until stiff peaks hold their shape, sugar is dissolved, and mixture is glossy. Fold in vanilla. Spoon about 3 tbs mixture into each cup. Using back of spoon, push mixture up sides of cups forming well in center. Bake 1 hour or until meringues turn delicate cream color and feel dry to the touch. Cool in pan on wire rack. Before serving, carefully remove paper from shells. For each serving, spoon 1 heaping tbs chocolate filling into shell. In blender, mix berries and syrup until smooth. Spoon over filled shells.
* Chocolate filling: Beat 4 oz softened light cream cheese and 1/4 cup Hershey's cocoa on medium speed until blended. Gradually add 3/4 cup powdered sugar, beating until well blended. Fold in 1 cup light nondairy whipped topping