Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Tropical Meringue Tarts

What a special treat! As pretty as an Easter basket, these tender meringue shells are filled with creamy pudding, then topped with fresh fruit and coconut. The perfect showstopper dessert for company, decrees our Test Kitchen.

10 ServingsPrep: 30 min. + standing Bake: 50 min. + cooling

Ingredients

4 egg whites
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 teaspoon cornstarch
1 cup sugar
1-1/4 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 cup reduced-fat whipped topping
1 cup cubed fresh pineapple
2 medium kiwifruit, peeled and sliced
2 tablespoons flaked coconut, toasted

Directions

Place egg whites in a large bowl; let stand at room temperature for
30 minutes. Meanwhile, line a baking sheet with parchment paper or
foil. Draw ten 3-in. circles on paper; set aside.
Add vinegar and vanilla to egg whites; beat on medium speed until
soft peaks form. Beat in cornstarch. Gradually beat in sugar, 2
tablespoons at a time, on high until stiff glossy peaks form and
sugar is dissolved.
Cut a small hole in the corner of pastry or plastic bag; insert a
large star pastry tip (#6B). Fill the bag with meringue. Pipe
meringue in a spiral fashion to fill in circles on prepared pan.
Pipe twice around the base of each shell in a spiral fashion to make

2 of 2

Tropical Meringue Tarts (continued)

Directions (continued)

the sides.
Bake at 275° for 50-60 minutes or until set and dry. Turn oven
off and leave door closed; leave meringues in oven for 1 hour.
For filling, in a large bowl, whisk milk and pudding mix for 2
minutes. Fold in whipped topping. Spoon into meringue shells. Top
with the pineapple, kiwi and coconut. Yield: 10 servings.

Nutrition Facts: 1 tart equals 145 calories, 2 g fat (1 g saturated fat), 1 mg cholesterol, 157 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 2 starch.