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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!
35 min
1 hr 35 min
12 servings

What You Need

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