In a bowl, beat egg whites until very stiff. Gradually beat in milk solids. Beat in vanilla and substitute, beating until mixture is stiff and holds its shape. Spoon mixture into 8 greased 3” tart pans. Spread mixture with the back of a spoon until the bottom and sides of tart pan are lined. Bake in a preheated low oven (275°F) for 15 to 20 minutes or until golden brown. Cool on rack. In a saucepan mix gelatin and wine and sugar substitute. Stir over low heat until gelatin is dissolved. Cook and chill until syrupy. Stir in blueberries. Spoon mixture into cooled tart pans, mounding filling high. Chill until ready to serve.
Yield: 8 30- inch tarts (67 calories per tart.)