Healthy Low-Sugar Blueberry Zephyr is fat-free, low-sugar and high protein! It's easy to make, extra-flavorful, low-calorie, and super-yummy!
Put the blueberries in a saucepan with a few tablespoons of water and bring to boil over a medium heat. Let boil for a few minutes. Blend the blueberries until smooth and return to the pot.
NOTE: I use an immersion blender that blends the berries right in the pot. But you may want to cool down the berries before blending if you're using a regular plastic blender. In this case just pour the pureed berries back in the pot)
In a small dish dilute the gelatin in 2 tbsp of cool water. Add the vanilla extract and stir.
Heat up the blueberry puree again and add the gelatin mixture. Stir to incorporate the melting gelatin in the blueberries.
While the berry mixture is cooling down (NOTE: don't wait for it to cool down to the room temperature because then the gelatin will be set! So, now you do need to move quickly!) begin whipping the egg whites with the cream of tartar. When they froth a bit add the sugar and keep whipping until the meringue is stiff.
With the mixer still running begin adding the berry mixture to the meringue, a tablespoon at a time. After all the mixture is in, keep whipping for a few more minutes. The mixture will grow in volume as it's being whipped.
Line a large baking sheet with some parchment paper. Spoon the meringue mixture in a piping bag and pipe little dollops (they'll look similar to the meringue cookies) on the sheet.
NOTE: the mixture hardens quickly, so you have to move fast!
Put the sheet with the zephyr in the fridge. It will harden completely in about 1 hour.
Enjoy within 1-3 days
*For a Low-Carb or Keto version of the recipe, substitute the sugar for a natural dry sweetener such as Erythritol (do NOT use Stevia: you need a sugar-like texture in this recipe for the best result)