Light Pumpkin-Spiced Meringue Nests

Instructions

1. 1

   Preheat oven to 200°F (95°C). Line a baking sheet with parchment paper.

2. 2

   In a very clean, dry bowl, whisk egg whites with cream of tartar and a pinch of salt until soft peaks form.

3. 3

   Gradually add monkfruit blend, 1 tablespoon at a time, while continuing to whisk to stiff, glossy peaks (mixture should hold a firm tip).

4. 4

   Gently fold in pumpkin pie seasoning until evenly distributed.

5. 5

   Using two spoons or a piping bag fitted with a large round tip, form 6 small nests (about 2 tablespoons of meringue each) on the parchment, making a slight well in the center of each.

6. 6

   Bake at 200°F (95°C) for 60–75 minutes until meringues are dry and can lift off easily. Turn off oven and let meringues cool inside the oven with the door closed for 30 minutes to fully crisp.

7. 7

   Serve up to 2 nests per person topped with a spoonful (about 2 tbsp) of plain nonfat Greek yogurt and an extra sprinkle of pumpkin pie seasoning if desired.

8. 8

   Light, sweet, and warmly spiced: the pumpkin pie seasoning adds autumnal warmth while monkfruit provides sweetness without glucose impact. Yogurt topping adds tang and protein to slow carb absorption.

9. 9

   Makes 6 nests. Suggested serving: 2 nests with 2 tbsp Greek yogurt (per serving).

10. 10

    Calories: 90

11. 11

    **Total Fat:** 0 g

12. 12

    **Sodium:** 110 mg

13. 13

    ****Carbohydrate:** 4 g

14. 14

    Fiber: 0 g

15. 15

    Total Sugars: 0 g

16. 16

    Added Sugars: 0 g

17. 17

    **Protein:** 19 g

18. 18

    Vitamin D: 0 mcg

19. 19

    Calcium: 40 mg

20. 20

    Iron: 0 mg

21. 21

    Potassium: 100 mg

22. 22

    Uses egg whites for lean protein (slows glucose absorption), monkfruit/erythritol for non‑glycemic sweetness, and spices for flavor without added sugars or fats — low GI, portion‑controlled, and high in protein per serving.