Berry Delightful

It's berry season. Strawberries are plentiful and relatively inexpensive right now. So savor them in the desserts showcased here. These desserts look and taste scrumptious, and they're low in fat. We've also included two quick-fix desserts.

Crisp meringue shells cradle a sweet, creamy cloud and juicy berries. A wisp of melted chocolate caps it all off.

Makes 8 servings

• 1 recipe White Chocolate Meringue Shells (see recipe below)
• 3/4 of an 8-ounce package (6 ounces) reduced-fat cream cheese (Neufchatel), softened
• 1/2 cup light dairy sour cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla
• 1/4 of an 8-ounce container frozen reduced-fat whipped topping, thawed
• 1 ounce semisweet chocolate, cut up
• 1/2 teaspoon shortening
• 3 to 4 cups hulled
• small strawberries
• 1/4 cup strawberry jelly
• 1 to 2 teaspoons water

1. Prepare and bake White Chocolate Meringue Shells. (See recipe below.)

2. In a mixing bowl beat together the cream cheese, sour cream, sugar, and vanilla until smooth. Fold in thawed topping. Spread evenly in the meringue shells. Cover and chill about 1 hour.

3. In a small heavy saucepan melt the semisweet chocolate with shortening; cool. Drizzle over tops and sides of filled shells. Arrange berries, hulled end down, over cream cheese filling.

4. In a small saucepan, heat the jelly just until melted. Add 1 to 2 teaspoons water to thin. Drizzle over the arranged berries.

Nutrition facts per serving: 288 cal., 9 g total fat (4 g sat. fat), 19 mg chol., 134 mg sodium, 48 g carb., 1 g fiber, and 5 g pro. Daily Values: 10% vit. A, 53% vit. C, 4% calcium, and 3% iron.

White Chocolate Meringue Shells: Let 3 large egg whites stand in a large mixing bowl for 30 minutes. Cover a baking sheet with parchment paper or foil; draw eight 3-inch circles. Add 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Add 1 cup sugar, a tablespoon at a time, beating on high speed until very stiff peaks form (tips stand straight) and sugar is almost dissolved. Fold in 1 ounce of grated white chocolate baking square (about 6 tablespoons). Spread or pipe meringue over circles on paper and shape into shells. Bake in a 300 degree F oven for 30 minutes. Turn oven off; let meringues dry in oven with door closed for at least 1 hour (do not open door). Peel off paper. Store in an airtight container. Makes 8.

Make-Ahead Tip: Bake meringue shells as directed. Place in an airtight container and store at room temperature for up to 24 hours or freeze up to 2 weeks.