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
Description
The perfect low carb and low calorie dessert for summer – beautiful, easy, and delicious!
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
Instructions
- 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:
- 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.
- 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.
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! :)
Debbie Carter says
I pinned these! I cannot wait to give them a try! Happy blogiversary!
zosia says
which sweetener do you use?
Mellissa Sevigny says
It varies, but for these I used my local store brand’s version of splenda (sucralose)
shannon says
happy blogiversary!!! girl, two years is BIG, right? I’m almost there, and it’s to the point where i can’t remember NOT blogging. :) Your berry meringues? i die for them. I would make meringues on a near-constant basis if I had my way, and they are delightful with berries. The only way i’ve found to make meringues which don’t brown while baking is to bake them low and slow: we’re talking 200 degree oven or thereabouts for several hours. It keeps the whiteness, but since you’re doing berries here too, i’m not sure how that temp would work for them.
Mellissa Sevigny says
Thanks for the tip Shannon! I will try that next time I make pavlovas and see if I can get them bright white finally! And I know what you mean about BB (before blogging!) What did I do with all that free time?? Oh I know, I had a life… ha ha! Just kidding, I love blogging – even if it is a lot of work!
movita beaucoup says
Happy blogiversary! I’m happy to know you, and still have people talking about your “Bacon Cake” in there here parts!
Also, I would marry meringue if it were legal.
Mellissa Sevigny says
Thanks MB! And also there is probably a show on Bravo about unhealthy relationships with meringue. Or a 12 step program. But I know you’re too busy playing Candy Crush to spend any actual time making meringue right now, so I’m not too worried about it. ;)
Carolyn says
Happy belated blogoversary. I am pinning these to a group berry board, because even the “low fat” set will love them!
Mellissa Sevigny says
Thanks Carolyn! I wasn’t by design, but it’s awesome that these appeal to every type of dieter. It’s funny to me though that some will be excited that they are low fat, while others, like my low carb high fat peeps will pour heavy cream over them to UP the fat content. Also heavy cream is delicious. :)
Tina says
This looks amazing! Would using less strawberries and more blueberries help lower the carb count? My birthday is next weekend so I might make this as my “cake”. :) Oh and if I could win the book that would be great too.
Mellissa Sevigny says
Actually Tina, I was surprised when I calculated the nutrition info that blueberries have over double the amount of net carbs as strawberries! A cup of strawberries has 8g net carbs, 1 cup of raspberries has 7g net carbs, and 1 cup of blueberries has a whopping 18g net carbs! So if you’re looking to decrease the amount, reduce or omit the blueberries altogether! Enjoy!
Elise says
I cannot wait to make these summer meringues tonight. I have just started following and would love to have the e-zine and find more recipes like this. So glad i found you-happy blogaversary!
Linda g says
I love your recipes! I’m glad I bought the book and have had so many tasty desserts thanks to you!!
Sandi says
Can’t wait to try this as soon as I am done with my Whole 30! Which, by the way, I found because of you. I despaired of ever getting my eating under control, but Whole 30 is a miracle. So thanks for being the little blog angel that got me back on track! And feeling better than I have in years.
Ang says
This looks awesome, I can’t wait to try it! Would love to do something with some canned pumpkin. How could I make a custard to put under the egg whites? Almost like a flan texture? That would be super yummy too….
Nancy says
Happy Blogaversary!!! I can’t wait to try this recipe!!! Nancy
Diane says
Would love to have more of your recipes. Every one I have tried is a winner!
Lexi says
I love your blog, happy 2 years! Definitely going to buy the e-zine if I don’t win ;)
Denise says
Happy Blogiversary!! :) The e-zine looks amazing! I’m crossing my fingers for it!!
Ann says
Mmm…I ordered xantham gum today, just so I can make this as perfectly as possible. Is it Saturday yet? ;)
Shirlee says
Happy 2 year Blogiversary. I love following you, keep up the good work. May you have many more!
Julie S says
And I follow on Pinterest! Your food photography is gorgeous.
Julie S says
I liked on Facebook. (And I’ve made the pumpkin crepe cake three times btw).
Julie S says
I love your recipes! So inventive!
Toni Schenk says
Nice to see a simple dessert that doesn’t need any special ingredients.