Raspberry Filled Meringue Torte

• 6 egg whites
• 14 teaspoon cream of tartar
• 1 12 cups Splenda granular (sugar substitute)
• 12 cup cornstarch
• 2 (10 ounce) packages frozen raspberries, thawed
• 3 tablespoons cornstarch
• 2 tablespoons Splenda sugar substitute
• 1 (8 ounce) container light whipped topping, thawed
• 10 fresh raspberries

1. Line a baking sheet with parchment paper and trace 5 7inch circles on the paper set aside.
2. In a mixing bowl, beat the eggs whites until foamy.
3. Add Cream of tartar, beat on medium speed until soft peaks form.
4. Gradually add splenda, 1 tablespoon at a time, beating on high until stiff peak form.
5. Fold in cornstarch.
6. Spread meringue evenly over each circle on prepared pans.
7. Bake at 300 for 30 minutes or until firm.
8. Cool for 5 minutes.
9. Gently remove meringues from baking sheets and cool on wire racks.
10. Meanwhile drain raspberries, reserving juice.
11. Set the berries aside.
12. Add enough water to make juice up to 2 cups.
13. In a saucepan, combine cornstarch and splenda; add the raspberry liquid gradually, stirring until smooth.
14. Bring to a boil, cook and stir for 2 minutes or until thickened.
15. Fold in the sweetened raspberries.
16. To assemble: place one meringue on a serving plate and top with 2/3 cup whipped topping and 3/4 cup raspberry filling.
17. Repeat 3 times.
18. Top with remaining meringue layer and whipped topping.
19. Refrigerate for 1 hour before serving.
20. Garnish with fresh berries.
21. Cut with serrated knife.

egg whites, cream of tartar, splenda, cornstarch, frozen raspberries, cornstarch, splenda sugar substitute, light whipped topping, fresh raspberries

Taken from www.food.com/recipe/raspberry-filled-meringue-torte-28913 (may not work)