Grapefruit Meringue Shells
Ready In: 1 hr 30 mins
Serves: 8
Yields: 8 shells
Ingredients
- 3 egg whites
- 1⁄8 teaspoon cream of tartar
- 3⁄4 cup sugar
FILLING
- 7⁄8 ounce sugar-free vanilla pudding mix, 1 box
- 1 cup grapefruit juice, red
- 1 cup milk, 2% low fat
- 1 red grapefruit, medium size peeled and sectioned
- 1 cup reduced-fat whipped topping
Directions
- 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.
- 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.
- 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.
- Just before serving, spoon pudding into meringue shells. Garnish with grapefruit and whipped topping.
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