- form. Beat in remaining sugar, 1 tablespoon at a time, on high until
- stiff glossy peaks form and sugar is dissolved. Spread the meringue
- evenly over pudding. Bake, uncovered, at 350° for 12-15 minutes
- or until golden brown. Refrigerate leftovers. Yield: 6 servings.
Editor's Note: This recipe uses both sugar and sugar substitute. It was tested with Splenda No Calorie Sweetener and Parkay Light stick margarine.
Nutritional Facts: One serving equals 239 calories, 5 g fat (1 g saturated fat), 72 mg cholesterol, 116 mg sodium, 45 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.