3 egg whites
3 T. regular nonfat dry milk
1 tsp. vanilla
3 packets sugar substitute
1 envelope unflavored gelatin
1 C. rosé wine
3 packets sugar substitute
2 C. fresh or frozen blueberries, rinsed and drained

In a bowl beat egg whites until very stiff. Gradually beat in dry milk powder. Beat in vanilla and 3 packets of the sugar substitute, beating until mixture holds its shape. Spoon mixture into 8 3-inch tart pans. Spread mixture with the back of a spoon until the bottom and sides of tart pan are lined. Bake in a preheated slow oven (275 degrees F.) for 15 to 20 minutes or until golden brown. Cool on rack. In a saucepan, mix gelatin, wine and sugar substitute. Stir over low heat until gelatin is dissolved. Chill until syrupy. Stir in blueberries. Spoon mixture into cooled tart pans, mounding filling high. Chill until ready to serve. Note: Be sure to use a sugar substitute that can be heated without losing its sweetening abilities, like Splenda.