Mini Raspberry Cream Meringues

These are reminiscent of a cream puff with a cream filling with no flour.  Delicious little bites.  Of course, you could make in regular-sized muffin tins, but the mini make nice bite-size treats.

Cream Meringues

• 4 eggs separated
• ¼ tsp. cream of tartar
• 2 oz. cream cheese, softened
• 3 TBL Monk Fruit
• 1 tsp. vanilla
• ½ tsp. lemon extract

1. Preheat oven to 300 degrees.
2. Spray silicone mini muffin baking molds (muffin tins don’t release well for these)
3. Beat egg 4 whites and cream of tartar until stiff peaks form.
4. Mix cream cheese, sweetener and 1 egg yolk until smooth (you’ll have 3 leftover egg yolks).
5. Add in eggs, one at a time and then the flavorings.
6. Spoon into muffin tins to about ¾ full.
7. Bake 13 minutes and cool.
8. Makes 4 dozen.

Raspberry Cream

• 8 oz. cream cheese
• 2 TBL grass-fed butter, softened
• ¼ c. erythritol, powdered
• 1 ½ tsp. vanilla
• ½ tsp. lemon extract
• ½ c. cold whipping cream
• ½ c. raspberries, chopped into small pieces

1. Mix cream cheese, butter and sweeter until smooth. Add flavorings.
2. Whip cream until medium-stiff peaks form. Fold in with cream cheese mixture.
3. Fold in the raspberries.
4. Place in a quart baggie, snip one corner and pipe onto the bases.
5. Can be frozen.