Categories: Dessert
Ingredients
- 4 egg whites
- 1/4 tsp. cream of tartar
- 1 cup sugar/Splenda
- 1 1/2 cups cold fat free milk
- 1 pkg.(4 serving size) vanilla or chocolate regular or sugar free instand pudding
- 1 cup thawed lite whipped topping
- 2 cups raspberries (or any other type of berry)
- Garnish: melted chocolate
- Parchment paper
Directions
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Set eggs out for 2-3 hours before making.
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Preheat oven to 225 degrees. Line a baking sheet with parchment paper. Beat egg whites and cream of tartar in medium bowl with electric mixere on high ofr 5 minutes or until soft peaks form. Gradually add sugar/Splenda, 1 tablespoon at a time. Continue beating on high until stiff peaks form. Using a large spoon, make a 10-inch circle to form a crust. Bake 1 1/2 hours, cool.
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Pour cold milk into large bowl, add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in a whipped topping. Refrigerate 15 minutes or until slighly thickened. Place meringue on serving plate. Spoon pudding mixture onto meringue, leaving a border of meringue showing. Place raspberries over pudding. Garnish with melted chocolate just before you serve.
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Makes 12 servings.