Low-calorie Blueberry Meringue Tarts

Heat rose wine in a small saucepan over medium heat until it reaches a gentle simmer, then remove from heat.

Sprinkle unflavored gelatin over the warm wine and let it sit for 2 minutes to bloom, then stir until completely dissolved.

Fold 1 cup of fresh or frozen blueberries into the gelatin mixture, then set aside to cool to room temperature for about 10 minutes.

In a clean mixing bowl, whisk together egg whites, non-fat dry milk, vanilla, and 3 tsp of sugar substitute until stiff peaks form.

Gently fold the cooled blueberry-gelatin mixture into the egg white meringue until just combined, being careful not to deflate the meringue.

Divide the meringue mixture evenly among 4 tartlet shells or serving glasses, smoothing the tops with a spatula.

Top each tart with the remaining 1 cup of fresh or frozen blueberries, distributing them evenly.

Refrigerate the tarts for at least 15 minutes until the gelatin is set and the meringue is chilled before serving.