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Grapefruit Meringue Shells

 Grapefruit Meringue Shells
“This pretty citrus dessert is refreshing, simple to make and elegant-looking. It's popular at our house both after a meal and with tea in the afternoon or evening.” Patricia Polewski - McAllen, Texas
8 ServingsPrep: 25 min. Bake: 1 hour + standing


  • 3 egg whites
  • 1/8 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
  • 1 cup red grapefruit juice
  • 1 cup 2% milk
  • 1 medium red grapefruit, peeled and sectioned
  • 1 cup reduced-fat whipped topping


  • 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.
  • 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.
  • 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

2 of 2

Grapefruit Meringue Shells (continued)

Directions (continued)

  • until chilled.
  • Just before serving, spoon pudding into meringue shells. Garnish with
  • grapefruit and whipped topping. Yield: 8 servings.
Nutritional Facts: 1 serving equals 147 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 89 mg sodium, 30 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchange: 2 starch.