Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
Drop meringue into eight mounds on a parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon.
Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Spread cups with lemon yogurt and fill with fruit.
Nutrition Info Per Serving: Calories 122 Total Fat 0 g Cholesterol 0 mg Sodium 31 mg Potassium 167 mg Total Carbohydrate 29 g Dietary Fiber 2 g Sugars 1 g Protein 3 g