Tropical Meringues

• 1/2 cup reduced-fat frozen whipped topping, thawed
• 1/4 cup fat-free sweetened condensed milk
• 1/2 teaspoon grated lime rind
• 2 tablespoons fresh lime juice
• 1 drop green food coloring
• 1/3 cup diced fresh papaya
• 1/3 cup diced fresh mango
• 1/3 cup diced fresh pineapple
• 1/3 cup shredded coconut, toasted

1. Spoon three-fourths of Basic Meringue Mixture into 10 equal portions, 2 1/2 inches apart, onto parchment paper-lined baking sheets. Spread into 3-inch circles, gently shaping circles with back of a spoon to resemble shallow bowls.
2. Spoon remaining one-fourth meringue mixture into a decorating bag fitted with a small leaf tip. Pipe leaves around outer edge of each meringue bowl.
3. Bake at 200u0b0 for 2 hours; turn oven off. Let meringues stand in closed oven with light on 8 hours.
4. Whisk together whipped topping and next 4 ingredients; cover and chill.
5. Combine papaya, mango, and pineapple.
6. Spoon whipped mixture evenly into meringues; top with fruit mixture, and sprinkle with coconut.

condensed milk, lime rind, lime juice, fresh papaya, fresh mango, fresh pineapple, shredded coconut

Taken from www.myrecipes.com/recipe/tropical-meringues (may not work)