Key Lime Tarts

Filling: dissolve True Lime flavoring in water. Add a little Stevia or Splenda to taste. The taste
should be sweet but tart. Add the contents of one Ideal Protein Vanilla pudding and mix well
until smooth. No lumps. The consistency will be thicker than your normal pudding. Cover and
refrigerate.
For the crust: pre-heat the oven at 350 degrees Fahrenheit. Mix the packet of Ideal Protein
Maple Oatmeal with the egg white and water, just enough for a stiff but manageable dough to
form. Lightly coat your muffin tins with non-stick spray. Moisten your hands(if you don't, the
'dough' will stick to your fingers) and form little balls using approximately 2 to 3 teaspoons of
dough. Place one dough ball in each baking cup. Press dough down as thinly as possible across
the bottom and the sides forming a little 'cup'(the dough will "poof" a little during baking). Bake
for approximately 5 minutes or longer, if necessary. For crispy tart shells, remove them from the
muffin tin and place them upside down on fop of the tin and bake for a few more minutes until
golden brown. If the cup cake shells are too thick, don't bother, as they will be too hard. Cool on
a wire rack. Take key lime filing out of the refrigerator and stir in the last packet of True Lime
flavoring to give your filling an extra tangy Florida key lime bite.
For the meringue: beat two egg whites until stiff peaks form. Fill 'pastry' shells till not quite
full. Garnish with a small dollop of meringue and a tiny slice of paper-thin slice of fresh lime.