If you like it soft and sweet, you will love this low calorie dessert. It starts with a soft marshmallow meringue crust with a thin layer of cream cheese and topped with glazed fresh strawberries.

Meringue crust2 egg whites 1/4 teaspoon cream of tartar 1/2 cup sugar 1/2 teaspoon vanilla

Strawberry glaze8 ounces frozen or fresh strawberries 1/3 cup Splenda or sugar 1 tablespoon cornstarch 1 tablespoon lemon juice

Cream cheese filling4 ounces Neufchatel reduced fat cream cheese 1/4 cup Splenda or sugar 1 teaspoon vanilla

Fresh strawberries on top2 cups fresh strawberries, cut in half

Preheat oven to 275 degrees. Spray a 9 inch pie pan with baking oil spray.

Crust: In a medium bowl, combine egg white and cream of tartar. Beat until soft peaks form. Slowly add sugar while beating on high speed. Beat until firm peaks form. Add vanilla and mix well. Spoon into pie pan. Using the back of a large spoon, smooth egg whites onto bottom and sides of the pan. Bake for 1 hour. Remove from the oven and cool to room temperature.

Strawberry glaze: Thaw the frozen strawberries. Place in a food processor with 1/3 cup Splenda or sugar, cornstarch, and lemon juice. Process until smooth. Pour in a small saucepan. Bring to a boil over medium heat while stirring constantly. Cook 1 minute. Cool to room temperature.

Cream cheese filling: Combine cream cheese, 1/4 cup Splenda or sugar, and vanilla in a small bowl. Beat until smooth. Spread over meringue crust.

Spread 3/4 of the glaze mixture on top of the cream cheese.

Strawberries: Arrange fresh strawberries on top. Using a pastry brush, lightly coat the fresh strawberries with remaining glaze.

Cover and refrigerate several hours or overnight to soften the meringue.

Serves 8

Nutritional Information per serving:

Calories: 120 Fat, gm.: 3 Protein, gm.: 2 Carbs, gm.: 21 Cholesterol, mg.: 10 Fiber, gm.: 1.2