Preheat oven to 110C Line a baking sheet with non-stick baking paper. In a large clean, greasefree bowl, whisk egg whites into soft peaks. Whisk Splenda in a tablespoon at a time till stiff then fold in remaining with metal spoon. When whites become fluffy stop and lift up some mixture, it should stand up in stiff pointed peaks. Too much Splenda added at once will soften whites and prevent crispness etc. Beat mixture together well after each addition (but don't over-mix!) Drop spoonfuls, spaced apart, onto paper using a teaspoon for small or dessertspoon for large meringues! Bake for about 90 mins at a low temperature (or till dry and lift easily off paper). Slow gentle cooking ensures they are light and dry with no stickiness. Cool at room temperature.
Top with fresh berries and 2 level tablespoons of aerosol cream for 1/2 syn