Low-Fat Chocolate Mousse In A Meringue Shell (Pavlova)

• MERINGUE SHELL
• 3 egg whites (room temperature)
• 1/4 teaspoon cream of tartar
• 3/4 cup sugar
• 1/2 teaspoon vanilla extract
• FILLING
• 8 ounces Cool Whip Free
• 1 (4 ounce) package fat free sugar-free instant chocolate fudge pudding mix
• 8 ounces skim milk
• 1/3 cup Hersheys Chocolate Syrup

1. MERINGUE SHELL: Preheat oven to 250 degrees. In a mixer bowl, whisk egg whites and cream of tarter until soft peaks form.
2. While using a mixer at med-high speed, add sugar, 1 T. at a time until all sugar is incorporated.
3. Add vanilla and continue to beat at high speed until mixture stands in stiff, glossy peaks.
4. Spoon mixture onto parchment paper or non-stick foil, making a 9" circle that is mounded up at the outside edge.
5. Bake 250 degrees for 1 hour and 30 minutes. Then turn oven off and allow it to stay inside the oven another hour (or overnight) to cool completely.
6. FILLING: Whisk chocolate syrup into milk, then blend the milk mixture into the pudding. Whisk only about one minute; allow pudding to sit 5 minutes to thicken.
7. Mound thickened filling into cooled Pavlova shell; refrigerate 4 hours or until filling has set. If desired, garnish with chocolate curls to serve.

meringue shell, egg whites, cream of tartar, sugar, vanilla extract, filling, pudding mix, milk, chocolate syrup

Taken from www.food.com/recipe/low-fat-chocolate-mousse-in-a-meringue-shell-pavlova-233121 (may not work)