Chocolate-Filled Raspberry Meringues

• 3 egg whites
• 1/4 teaspoon cream of tartar
• 3 tablespoons raspberry gelatin powder
• 3/4 cup sugar
• 4 ounces German sweet chocolate, chopped
• 3 tablespoons water
• 1/2 cup cold fat-free milk
• 1-1/2 teaspoons vanilla extract
• 1 envelope whipped topping mix (Dream Whip)
• 3/4 cup fresh raspberries

1. Place egg whites in a bowl; let stand at room temperature for 30 minutes. Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in gelatin. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved.
2. Drop meringue into eight mounds on a parchment-lined
3. . Shape into 3-1/2-in. cups with the back of a spoon. Bake at 250u0b0 for 45 minutes. Turn oven off; leave meringues in the oven for 1 to 1-1/2 hours.
4. For filling, in a microwave, melt chocolate with water; stir until smooth. Cool. In a small bowl, beat milk, vanilla and whipped topping mix until soft peaks form. Fold into melted chocolate. Spoon into meringue cups. Refrigerate until serving. Garnish with raspberries.

egg whites, cream of tartar, raspberry gelatin powder, sugar, sweet chocolate, water, cold fatfree, vanilla, fresh raspberries

Taken from www.tasteofhome.com/recipes/chocolate-filled-raspberry-meringues/ (may not work)