Chocolate-Filled Meringue Shells with Strawberry Sauce

Ingredients

• 2 egg whites
• 1/8 teaspoon cream of tartar
• Dash of salt
• 2/3 cup sugar
• 1/8 teaspoon vanilla extract
• For chocolate filling: 4 ounces (1/2 of an 8-ounce package) softened Neufchâtel cheese (1/3 less-fat cream cheese)
• 1/4 cup HERSHEY’S Cocoa
• 3/4 cup powdered sugar
• 1 cup frozen light non-dairy whipped topping, thawed
• 1 package (10 ounces) frozen strawberries in syrup, thawed

Instructions

1. Heat oven to 275°F (135°C). Line 10 muffin cups (about 2 1/2 inches in diameter) with paper baking cups.
2. Beat egg whites with cream of tartar and salt in a small bowl at high speed until soft peaks form. Beat in sugar, 1 tablespoon at a time, beating well after each addition until stiff peaks hold their shape, the sugar is dissolved, and the mixture is glossy. Fold in vanilla.
3. Spoon about 3 tablespoons of the mixture into each muffin cup. Using the back of a spoon or a small spatula, push the mixture up the sides of each cup to form a well in the center.
4. Bake 1 hour or until the meringues are a delicate cream color and feel dry to the touch. Cool in the pan on a wire rack.
5. Before serving, carefully remove the paper from the shells. To make the chocolate filling, beat softened Neufchâtel cheese and cocoa in a small bowl on medium speed until blended. Gradually add powdered sugar, beating until well blended. Fold in the thawed whipped topping. Spoon 1 heaping tablespoon of filling into each meringue shell.
6. Place strawberries with syrup in a blender container. Cover and blend until smooth. Spoon over the filled shells. Garnish as desired. To store leftover unfilled shells, remove paper and store the shells loosely covered at room temperature.