Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This pretty citrus dessert is refreshing, simple to make and elegant-looking. Nice for both after a meal and with tea in the afternoon or evening. Recieved it in an email from Taste of Home and as I love meringue AND grapefruit now I'm going to like it once I get a chance to try it out. Finally got around to trying this and it was a hit and very pretty too. I did choose to add some of the grapfruit sections into the filling and tht worked out well.

Ingredients Nutrition

Directions

  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 baking sheet. Shape into 3-in. cups with the back of a spoon. Bake at 225° 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.
  3. 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.
  4. Just before serving, spoon pudding into meringue shells. Garnish with grapefruit and whipped topping.