63/365

63/365, originally uploaded by britrosewhite.

This photo is eerily similar to yesterday's photo, only brown hair and a significantly smaller amount of fat and calories!

Tonight Lauren and I made homemade ravioli, which didn't really work (maybe 'cause we used Chinese dumpling noodles). Then we made this healthy fruit pizza which DID work. Way more than expected. The crust is meringue! They are so good homemade. Melts in your mouth. Then we topped it with whipped cream and fruit. Then we took a picture, which proved to be sorta difficult.


Would have looked awesomer in the sunlight, but what can you do.

Here is the meringue recipe, if you're interested. I made them into individual cookies earlier this week (which Kasey devoured) and for this I just spread it all out on a cookie sheet. If you make 30 cookies (somehow I got 40) it's 11 calories a pop. So we didn't even feel guilty giving Kasey as many as she wanted! Or eating the rest. And they're fat free.

You'd think I'm a psycho health nut, but I hope you'll re-think that after yesterdays post.

Here's the feeling-guilty-day-after-drowning-in-queso-and-ice-cream recipe:

Brown Sugar Meringues

3 egg whites
pinch of salt
1/2 cup light brown sugar
1/2 teaspoon vanilla extract

1. Preheat the oven to 225 degrees F.

2. Line two baking trays with parchment paper.

3. Beat the egg whites and salt on high speed until soft peaks form. Add the sugar slowly while beating, a few spoonfuls at a time, until the meringue is stiff and shiny, about 3-5 minutes. Add the vanilla and beat to combine.

4. Using a large tablespoon, drop the meringue onto the prepared baking sheet about 2 inches apart. Or cute the corner off a large plastic bag, fill with meringue, and squeeze out the cookies.

5. Bake for 1 hour and 15 minutes.

6. Turn the oven off and keep the door ajar. Let the cookies cool for 1 hour in the oven. Store in a tip or wrap loosely in foil - plastic wrap or glass will make the cookies soggy.