Directions:
- Crust Instructions:
- Combine egg whites with cream of tartar in a mixing bowl, beat until foamy. Gradually add Splenda, beating until stiff peaks form. Fold in chopped pecans and vanilla. Spoon into a lightly greased 8 pie pan, building up 1/2 above the edge of the pan. Bake slowly in a 300F oven for 40-45 minute Let cool to room temperature.
- Filling Instructions:
- Place chocolate and water in a double boiler stirring until chocolate has melted. Cool until thickened, add vanilla. Whip the cream, add Splenda. Fold chocolate into whipped cream, pile into meringue shell and chill for 2 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.92 Kcal (473 kJ) | ||
| Calories from fat | 81.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.02g | 14% | |
|---|---|---|---|
| Cholesterol | 23.53mg | 8% | |
| Sodium | 28.91mg | 1% | |
| Potassium | 97.65mg | 2% | |
| Total Carbs | 3.52g | 1% | |
| Sugars | 0.48g | 2% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 5.25g | 10% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.4mg | 2% | |
| Calcium | 63.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 294.58 Kcal (1233 kJ) | ||
| Calories from fat | 211.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.53g | 14% | |
|---|---|---|---|
| Cholesterol | 61.38mg | 8% | |
| Sodium | 75.42mg | 1% | |
| Potassium | 254.74mg | 2% | |
| Total Carbs | 9.18g | 1% | |
| Sugars | 1.24g | 2% | |
| Dietary Fiber | 1.98g | 3% | |
| Protein | 13.69g | 10% | |
| Vitamin C | 0.5mg | 0% | |
| Iron | 1mg | 2% | |
| Calcium | 166.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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