Grapefruit Meringue Shells

Submitted by Bonnie G #2

"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."

 

• Ready In: 1hr 30mins
• Ingredients: 8
• Yields: 8 shells
• Serves: 8

ingredients

• 3 egg whites
• 0.61 ml cream of tartar
• 177.44 ml sugar

• FILLING

• 24.80 g sugar-free vanilla pudding mix, 1 box
• 236.59 ml grapefruit juice, red
• 236.59 ml milk, 2% low fat
• 1 red grapefruit, medium size peeled and sectioned
• 236.59 ml reduced-fat whipped topping

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.