Rainy Day Baking

Before heading out to run some errands, I fueled up with a ricotta-based lunch.

I seriously love this cheese!

I topped a big bowl of roasted veggies with two very large spoonfuls of ricotta cheese, marinara sauce and Parmesan cheese.


Lotsa Ricotta


It was delish!

After lunch, I headed out to run some errands and by the time I headed home the weather took a turn for the worse and it was poooouring outside!

Rainy Day Coconut Meringues

Rainy days make me want to bake!

Something about baking and the smell of something sweet in the oven makes a home feel oh-so-cozy.

I didn’t have too many quality baking ingredients on hand, but I had the essentials to whip up a batch of coconut meringues.

Whip It, Whip It Good

I whipped up egg whites, cream of tartar and coconut extract until soft peaks formed.

I then added Splenda (Yes, I use Splenda… Gasp!) and continued to whip the mix until the Splenda was fully incorporated.


Within 12 minutes, I had soft, fluffy coconut meringue cookies!

Coconut Meringues

The meringues were a light, sweet and tasty snack!

Dinner is almost ready… Gotta run!

Coconut Meringues (Sugar Free)


  • 2 egg whites
  • 1/8 tsp. cream of tartar
  • 1/2 tsp. coconut extract
  • 1/3 c. Splenda


Preheat oven to 325 degrees. Mix egg whites, cream of tartar and coconut extract until soft peaks form. Slowly mix in the Splenda until fully incorporated. Place spoonfuls onto a cookie sheet sprayed with cooking spray and bake for 10 – 15 minutes. Enjoy!

8 Responses

  1. So creative! I wish I was a better baker, but my sister got that gene.

  2. I love marinara sauce on everything…this veggie/marinara/ricotta bowl looks sooo good. Gues who will be buying ricotta cheese soon?

    I didn’t know you could make suga free meringues– meringues intimidate me I have always heard they are tedious to make. But I might have to give these a go!

  3. I was flipping through some old magazine articles today and came across this: “Low-fat ricotta cheese: The protein in this lasagna star comes mainly from whey (not true of other cheeses), so it’s full of the best amino acids around to pump you up and speed recovery. Scientists in Finland tested the effects of different types of protein before and after exercise and found that whey protein was the best for building lean muscle” (Women’s Health, November 2008). Just thought I’d share with you! 🙂

  4. I’ve always been scared of making meringues, the eggs seem so hard to whip! Yours came out perfectly, though! Hope you had a great night!

  5. Do you watch Food Network? I was watching Iron Chef yesterday and it was “Battle Ricotta.” It was like 1am and all I wanted was to eat ricotta cheese out of a container. It’s a good thing I didn’t have any in my house.

    PS. Pretty pedicure color!

  6. That recipe sounds so simple and delicious. I need to bookmark this!

    love the new ricotta cheese thing you have going on.

  7. […] inspired by the Peanut Butter Fingers girlie.  A roasted veggie and chicken ricotta […]

  8. […] decided to do some post-dinner baking tonight and made a batch of my sugar-free coconut meringues. Coconut […]

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