Grapefruit Meringue Shells

• 3 egg whites
• 1/8 teaspoon cream of tartar
• 3/4 cup sugar
• 1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
• 1 cup red grapefruit juice
• 1 cup 2% milk
• 1 medium red grapefruit, peeled and sectioned
• 1 cup reduced-fat whipped topping

1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
2. Drop eight mounds onto a parchment paper-lined
3. . Shape into 3-in. cups with the back of a spoon. Bake at 225u0b0 for 1 to 1-1/2 hours or until set and dry. Turn oven off; leave meringues in oven for 1 hour. Cool on wire racks.
4. For filling, combine the pudding mix, grapefruit juice and milk in a small saucepan. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Transfer to a bowl. Cover surface with waxed paper; refrigerate until chilled.
5. Just before serving, spoon pudding into meringue shells. Garnish with grapefruit and whipped topping.

egg whites, cream of tartar, sugar, sugar, red grapefruit juice, milk, red grapefruit, topping

Taken from www.tasteofhome.com/recipes/grapefruit-meringue-shells/ (may not work)