Light, crisp meringue tart shells filled with fresh blueberries in a spirited red wine gelatin.

Low Calorie Blueberry Meringue Tarts

3 large egg whites
3 tablespoons powdered milk
1 teaspoon vanilla extract
2 tablespoons granulated sugar
1 (1/4-ounce) package unflavored gelatin
1 cup red wine
3 tablespoons granulated sugar
2 cups blueberries

1. In a bowl with an electric mixer on medium speed, beat 3 egg whites until stiff. Gradually beat in 3 tablespoons powdered milk. Beat in 1 teaspoon vanilla and 2 tablespoon sugar; beating until the mixture is firm.
2. Spoon the mixture into eight 3-inch tart pans. Spread the mixture with the back of a spoon until the bottom and sides of tart pan are lined. Bake in a preheated 275°F (135°C) oven for 15 to 20 minutes, or until golden brown. Cool on a wire rack.
3. In a saucepan, mix 1 package unflavored gelatin, 1 cup red wine, and 3 tablespoon sugar. Stir over low heat until the gelatin is dissolved. Chill until syrupy. Stir in 2 cups blueberries. Spoon the mixture into the cooled tarts. Chill.

Makes 8 servings.