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Desserts

Rhubarb-Vanilla Meringues

Rhubarb-Vanilla Meringues recipe
photo by:kraft
These Rhubarb-Vanilla Meringues, made with sugar-free JELL-O Pudding and COOL WHIP LITE are as scrumptious as could be!
time
prep:
35 min
total:
1 hr 35 min
servings
total:
12 servings

What You Need

2
cups  chopped rhubarb (1/2-inch pieces)
1/4
cup  water
2/3
cup  sugar, divided
4
 egg whites
1/4
tsp.  cream of tartar
1
pkg.  (1.0 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1
cup  cold fat-free milk
1/2
cup  thawed COOL WHIP LITE Whipped Topping

Make It

HEAT oven to 225ºF.

BRING rhubarb, water and 2 Tbsp. sugar to boil in saucepan; simmer on medium-low heat 5 min. or until rhubarb is softened. Cool, then refrigerate until ready to use.

MEANWHILE, beat egg whites and cream of tartar in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add remaining sugar, 1 Tbsp. at a time, beating until stiff peaks form. Spoon into 12 mounds on parchment-covered baking sheet. Use back of spoon to indent center of each mound.

BAKE 40 to 45 min. or until crisp, dry and very lightly browned. Cool completely. Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate 15 min. or until slightly thickened.

PLACE meringues on dessert plates just before serving. Fill with pudding mixture; top with rhubarb.

Kraft Kitchens Tips

Make Ahead
Meringue shells can be made ahead of time. Cool, then store in airtight container at room temperature up to 2 days before filling as directed.
Special Extra
Garnish each filled meringue shell with a light sprinkling of chopped fresh mint.
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