Summer Berry Meringues (Low Carb and Gluten Free)

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Guess what, Peeps? I forgot my own 2 year blogiversary!! I know, right? I knew it was in July, and for some reason I thought it was today, but when I went back it was actually the 6th! It doesn’t matter that it’s belated though – nobody else is counting after all, but for me it’s still a pretty cool milestone!

When I started IBIH, I had no idea where it was headed – it was really just a whim, and I never intended for it to be a “real” blog. To say that I’m grateful to be here at this point today would be a gross understatement!

I appreciate so much the time you all take to comment, here and on the Facebook page, as well as the numerous emails I get on a weekly basis. So many of you have shared your stories with me, and have expressed that the recipes here are helping you manage your weight, your diabetes, and other ailments suffered by you or a family member. Please know that I read and keep all of them!  Sometimes, when I feel like the demands of running this blog are too much to handle, I go back through and read some of them again, and it’s all the incentive I need to keep IBIH going.

So THANK YOU for being the bestest, most awesomest Peeps ever! I’m looking forward to another exciting year over here at IBIH, and hopefully next year I will remember to mark the actual day it all started! ;)

As far as celebratory recipes go, I kind of burnt myself out on the Bacon Cake for Bake my Cake 2013. The idea of crafting another epic low carb dessert to mark the blogiversary was exhausting even to think about. And then I thought, why bother? What we all really want when we’re celebrating is something not only delicious and festive, but also easy to make.  Who wants to toil over a complicated recipe when they are supposed to be basking in their accomplishments. Not this chick!

And so I give you this easy low carb Summer Berry Meringue. It’s pretty, it’s simple, and it tastes amazing – what else could you ask for in a low carb dessert?

[pinterest text=”Summer Berry Meringue (low carb, fat free and gluten free) – ibreatheimhungry.com Only 5.5g net carbs and 47 calories per serving!” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/07/berriesfeatured1.jpg”]

The bright flavor of the berries is the perfect accompaniment to the pillowy soft meringue topping – every bite tastes like Summer.  As far as it being super simple, it doesn’t get a whole lot easier than this.  Except for maybe the chocolate or strawberry mug cakes – those are even easier!

This recipe has two simple components – the berries, and the meringue.  I used xanthan gum in my meringue and it really helped it hold it’s shape and stay pillowy and soft in the center.  It did get crispy on the outside, which I love.  But humidity is the enemy of crispy anything, and it’s Summertime in the South, so you can put two and two together and figure out that it doesn’t take long for them to turn soft.  If you want to serve them crisp, get them to the table ASAP, right out of the oven.

So here’s how this is going to go down.  Start with an assortment of fresh summer berries.

[pinterest text=”Summer Berry Meringue (low carb, fat free and gluten free) – ibreatheimhungry.com Only 5.5g net carbs and 47 calories per serving!” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/07/berriessmall-700×860.jpg”]

Wash and slice them up, then toss with a little of the sweetener of your choice – or omit it altogether if your berries are super sweet on their own.  Add them to individual ramekins or one large baking dish.

[pinterest text=”Summer Berry Meringue (low carb, fat free and gluten free) – ibreatheimhungry.com Only 5.5g net carbs and 47 calories per serving!” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/07/berries2small-700×929.jpg”]

Whip your meringue and pipe or spoon it over the berries.  I wanted an easy, rustic look, so I dolloped it on and left some of the berries peeking through.

[pinterest text=”Summer Berry Meringue (low carb, fat free and gluten free) – ibreatheimhungry.com Only 5.5g net carbs and 47 calories per serving!” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/07/berries3small-676×950.jpg”]

Bake it in a 300 degree oven for about 40 minutes, or until crisp – ideally you want it to dry out but stay white, a feat I have not yet been able to accomplish.  Mine always seem to get somewhat golden, which doesn’t affect the flavor at all, it’s just not as striking against the berries as bright white would be.

[pinterest text=”Summer Berry Meringue (low carb, fat free and gluten free) – ibreatheimhungry.com Only 5.5g net carbs and 47 calories per serving!” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/07/berries4small-700×901.jpg”]

Remove from the oven and serve.   See?  Easy.  Not to mention beautiful, and loaded with Summer flavors.  Perfect for your next celebration or occasion!

And talk about guilt free?  This recipe is not only low carb, it’s also fat free, and has only 47 calories per serving!  Consider it a gift from me to you.  Your welcome!  :)

[pinterest text=”Summer Berry Meringue (low carb, fat free and gluten free) – ibreatheimhungry.com Only 5.5g net carbs and 47 calories per serving!” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/07/berries5small-700×466.jpg”]

Summer Berry Meringues (Low Carb and Gluten Free)

• Yield: 6 servings 1x

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Description

The perfect low carb and low calorie dessert for summer – beautiful, easy, and delicious!

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Scale 1x2x3x

Ingredients

• 1 cup strawberries
• 1 cup raspberries
• 1 cup blueberries
• 2 Tbsp granulated sugar substitute (or honey)

For the meringue:

• 5 egg whites
• 2 Tbsp granulated sugar substitute
• 1/2 tsp xanthan gum (optional)
• 2 tsp white vinegar

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Instructions

1. Wash and slice the berries. In a medium bowl, combine the berries and sweetener, gently tossing to coat. Spoon the berries into one large, or 6 small baking dishes.

For the meringue:

1. Combine the egg whites, sweetener, and xanthan gum in a large bowl. Whip until stiff peaks form. Add the vinegar and whip until just combined. Spoon the meringue over the berries.
2. Bake in a preheated 300 degree (F) oven for about 40 minutes for one large, and 25 minutes for 6 small meringues. Remove, and serve immediately for a crisp exterior.

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Notes

Approximate nutrition info per serving: 47 calories, 0g fat, 5.5g net carbs, 4g protein

Earlier in the Summer I had planned on having some amazing giveaway for the blogiversary. Since I’ve been super busy and it somehow snuck up on me, I never got around to scheduling anything (though there are some cool giveaways coming up in the next few weeks, so stay tuned for that!)

I’d like to do something to mark this occasion though, so I’m giving away 10 copies of the IBIH Summer Recipes e-zine.

It will be a random drawing – to enter simply leave a comment on this post.  For extra entries, like us on FB, follow on Pinterest and/or Twitter, etc. and leave a comment for each.  You know the drill.  If you’ve already purchase the e-zine and you win, I’ll refund you through Paypal.  Contest is open to all countries, and ends Sunday July 14 at 8pm eastern standard time.

Don’t want to wait?  Download your copy of the IBIH Summer Recipes e-zine now for only $5.00!

Also, Healthy Recipes Magazine is giving away a free 3 month subscription to IBIH readers.  If you’re interested just click this link, provide your email, and you’ll get the code.  It’s not one of those trick things either, where you start getting billed after three months.  At the end of the three months, your subscription is automatically cancelled and it’s up to you to go renew it and provide your payment information at that time if you want to continue.

Happy IBIH Blogiversary Peeps!  Thanks for another great year!  :)

Love this recipe? Shout it from the rooftops!