Beat egg whites until stiff, beat milk separately, fold together, add sweetener and vanilla, beat well. Use right away over your favorite fruit on a graham cracker (or a graham cracker crust)
graham cracker crust
2 graham crackers (honey kind recommended)
margarine or light margarine
Smash the graham cracker into fine crumbs.
Drizzle in melted margarine 1 teaspoon at a time until crumbs are barely moist. Pack graham cracker crust in a small shallow bowl 4 or 5 inches in diameter. Refrigerate for 1 hour.
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