Tuscan Strawberry Meringue

Here is a great dessert,

 

Tuscan Strawberry Meringue:

 

6 egg whites

1/4 tsp cream of tartar
2 cups sliced strawberries
2 tbsp agave or stevia 
4 scoops Arbonne Essentials Vanilla Protein

Instructions
Preheat the oven to 250°F. In a large mixing bowl, beat 6 egg whites and ¼ tsp of cream of tartar with an electric mixer on medium-high speed, until the egg whites become fluffy and hold stiff peaks. Scoop this mixture out into two large ball-like portions on a baking sheet lined with parchment paper. With the back of a large spoon, depress the middle of each portion to form a pocket (this is where the fruit will go). Bake in the oven until the mixture turns light golden brown, between 5 and 10 minutes. Remove from oven and set aside to let cool. Cut up 2 cups of strawberries and mix in a bowl with stevia. Add the protein powder to this mixture, 1 scoop at a time, mixing well. Once these dry ingredients are mixed together, add water – 1 tbsp at a time – until the mixture becomes creamy. Next, pour the strawberry mixture into the meringue pockets letting it flow over the sides. Serve cool and top with a few fresh sliced strawberries.