Yields: 12 servings | 2 points per serving



My rating:

These are just perfect to enjoy as a nice, light, after-dinner treat with a hot cup of tea. Special thanks to my mom for this winning recipe.

Please note that oven time is 2.5 hours. I recommend making the meringues in advance.

Ingredients:

• 3 egg whites (Save 2 of the yokes for lemon pudding)
• ¼ tsp cream of tarter
• ¾ cup sugar
• Durkee Lemon Pudding & Pie Filling
• 3 Tb sugar
  
  Optional
• Fat-Free Cool Whip (Not calculated into Nutritional Info)

Directions:

Heat oven to 275 degrees F.

For the meringue shells:

Beat 3 egg whites and cream of tartar until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Drop meringue by tablespoonful onto cookie sheet (makes 12). Shape into bowls, using spoon. Bake 1 hour. Turn off oven; leave meringues in oven with door closed 1.5 hours. Remove from oven. Store in an airtight container until ready to use.

For the pudding:

Mix 2 egg yolks with 2 ¼ cup water (medium sized bowl). In a medium sized sauce pan, mix Pudding & Pie Filling with 3 Tbs sugar. Stir egg/water mixture into the powdered mixture. Heat over medium heat, stirring constantly, until mixture comes to a boil. You will notice it start to thicken when boiling occurs. (If you don’t stir constantly, it will stick and burn to bottom of pan.) Cool on shelf until read to serve over meringue shell.

Nutritional Info (calculated manually): 111 Calories, .8 g. Fat, 0 g. Fiber (2 points per dessert)


Source: My mom :-)

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