VALENTINES DAY: BERRIES IN A CLOUD (for Paleo, not Keto)

3                                                 BERRIES IN A CLOUD

egg whites

1

teaspoon vanilla

1/4

teaspoon cream of tartar

1

cup Splenda granular

1/2

cup toasted, finely chopped almonds

1

3 ounce package cream cheese, softened

1/2

cup packed Splenda brown sugar blend 

1/2

cup unsweetened cocoa powder

2

tablespoons almond milk

1/2

teaspoon almond extract

1

cup whipping cream

3

cups fresh whole strawberries, stems and caps removed

1

ounce semi-sweet chocolate, cut up ( or use Hershey's sugar free chocolate syrup)

1

teaspoon butter

Directions

1. Allow egg whites to stand at room temperature for 30 minutes. Cover a baking sheet with plain brown paper or parchment paper. Draw a 9-inch circle on the paper; set aside.
2. In a large mixing bowl combine egg whites, the 1 teaspoon vanilla, and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the Splenda granulated sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is almost dissolved. Fold in the almonds.
3. Spread meringue mixture over circle drawn on paper, building sides up taller than the center to form a shell. Bake in a 300 degree F oven 45 minutes. Turn off oven; let meringue dry in oven with door closed at least 1 hour (do not open oven door). Remove baking sheet from oven. Lift meringue and carefully peel off paper; transfer to a flat serving platter. (Or, store shell in a flat, airtight container overnight.)
4. For cocoa mousse, in a small mixing bowl beat cream cheese and Splenda brown sugar blend until smooth. Add cocoa powder, almond milk, and the 1/2 teaspoon almond extract; beat until smooth. In another small chilled mixing bowl beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form; fold into cocoa mixture. Carefully spoon cocoa mousse into meringue shell. Press whole berries, stemmed side down, into the mousse. In a small heavy saucepan melt semisweet chocolate and shortening over low heat, stirring constantly (or use Hersheys sugar free chocolate syrup for less carbs.) With a small spoon, lightly drizzle over filling and meringue.
5. Serve immediately or cover and chill up to 2 hours. To serve, cut into wedges, dipping knife in water between cuts. Makes 12 servings.

          Tip: Add one 1 tsp. vinegar to the meringue after beating stiff to make a fluffier shell

          serves 12; 14 carbs

           *Better Homes and Gardens*