Grapefruit Meringue Shells |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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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. 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:
3 egg whites |
1/8 teaspoon cream of tartar |
3/4 cup sugar |
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:
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.
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