Raspberry Peach Angel Bites

Preparation time: 20 minutes
Cooking time: 17 minutes

Method

Preheat oven to 180°C. Lightly oil a 13 × 11 inch baking sheet. Set aside.

Angel bites

Place egg whites in a medium mixing bowl. Whip on high speed using an electric beater or wire whisk until frothy.

Add SPLENDA^® Granulated, vanilla and salt. Mix on high speed until medium-stiff peaks form (approximately 20 - 30 seconds).

Spoon rounded tablespoons of egg white mixture onto prepared baking sheet. Bake in preheated 180°C oven 10 - 15 minutes or until golden brown. Remove from pan. Cool.

Filling

Drain thawed raspberries and save juice. Place juice in a small saucepan. Add cornstarch and SPLENDA^® Granulated. Stir well. Cook over medium heat until simmering and thick (approximately 2 minutes). Toss thawed raspberries with thickened juice. Chill until ready to use.

Assemble

Just before serving, prepare Angel Bites with filling: Take 2 Angel Bites and spread filling on bottom (flat side) of one Angel Bite and top with another Angel Bite, so that the bottoms are facing each other. Repeat with remaining Angel Bites.

Garnish Angel Bites with sliced peaches, a dollop of whipped cream and a sprig of fresh mint.