Ingredients:
4 egg whites
1/4 teaspoon cream of tartar
1 cup granulated sugar
1 1/2 cups cold nonfat milk
1 (1 ounce) package fat-free sugar-free instant vanilla pudding mix
1 cup thawed Cool Whip Lite
2 cups raspberries
2 tablespoons powdered sugar
Directions:
PREHEAT oven to 225 F Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed 5 minute or until soft peaks form.
Gradually add granulated sugar, 1 tablespoons at a time, beating on high speed until stiff peaks form.
SPOON onto baking sheet covered with parchment paper.
Using large spoon, make 10-inch circle of meringue, indenting slightly in the center of the circle to form a”crust.
“Bake 1-1/2 hours.
Cool.
POUR milk into large bowl.
Add dry pudding mix.
Beat with wire whisk 2 minute or until well blended.
Gently stir in whipped topping.
Refrigerate 15 minute or until slightly thickened.
Place meringue on serving plate.
Spoon pudding mixture onto meringue, leaving a border of meringue showing.
Place raspberries over pudding.
Sprinkle with powdered sugar.
Servings: 12
Time preparation: 20 min.
Time total: 110 min.