I have to make a diabetic friendly dessert for a family, so it has to be tasty, eye appealing and festive. Instead of sugar (in the
Individual Meringue Shells) I am going to use Splenda, it has no chemical taste as some sweetners do and it measures like sugar.
For the non-diabetics, I will put ice cream in the shells at the last moment and put Splenda sprinkled fruit over the ice cream. For the zero sugar tolerant people, I will fill the shell at the last moment with Splenda sprinkled fruit.