Rhubarb-Vanilla Meringues
- 2 cups chopped rhubarb (1/2-inch pieces)
- 1/4 cup water
- 2/3 cup sugar, divided
- 4 egg whites
- 1/4 tsp. cream of tartar
- 1 pkg. (1.0 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
- 1 cup cold fat-free milk
- 1/2 cup thawed COOL WHIP LITE Whipped Topping
- Heat oven to 225 degrees F.
- Bring rhubarb, water and 2 Tbsp.
- sugar to boil in saucepan; simmer on medium-low heat 5 min.
- or until rhubarb is softened.
- Cool, then refrigerate until ready to use.
- Meanwhile, beat egg whites and cream of tartar in medium bowl with mixer on high speed 5 min.
- or until soft peaks form.
- Add remaining sugar, 1 Tbsp.
- at a time, beating until stiff peaks form.
- Spoon into 12 mounds on parchment-covered baking sheet.
- Use back of spoon to indent center of each mound.
- Bake 40 to 45 min.
- or until crisp, dry and very lightly browned.
- Cool completely.
- Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min.
- Stir in COOL WHIP.
- Refrigerate 15 min.
- or until slightly thickened.
- Place meringues on dessert plates just before serving.
- Fill with pudding mixture; top with rhubarb.
rhubarb, water, sugar, egg whites, cream of tartar, sugar, cold fatfree, thawed cool
Taken from www.kraftrecipes.com/recipes/rhubarb-vanilla-meringues-144296.aspx (may not work)