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Chocolate-Filled Raspberry Meringues

"Whenever I serve these pretty pink meringue cups filled with fluffy chocolate mousse, I get compliments," notes Millie Charles of Bloomfield Hills, Michigan.
  • Total Time
    Prep: 15 min. + standing Bake: 45 min.
  • Makes
    8 servings

Ingredients

  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 3 tablespoons raspberry gelatin powder
  • 3/4 cup sugar
  • 4 ounces German sweet chocolate, chopped
  • 3 tablespoons water
  • 1/2 cup cold fat-free milk
  • 1-1/2 teaspoons vanilla extract
  • 1 envelope whipped topping mix (Dream Whip)
  • 3/4 cup fresh raspberries

Directions

  • Place egg whites in a bowl; let stand at room temperature for 30 minutes. Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in gelatin. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved.
  • Drop meringue into eight mounds on a parchment-lined baking sheet. Shape into 3-1/2-in. cups with the back of a spoon. Bake at 250° for 45 minutes. Turn oven off; leave meringues in the oven for 1 to 1-1/2 hours.
  • For filling, in a microwave, melt chocolate with water; stir until smooth. Cool. In a small bowl, beat milk, vanilla and whipped topping mix until soft peaks form. Fold into melted chocolate. Spoon into meringue cups. Refrigerate until serving. Garnish with raspberries.
Nutrition Facts
1 each: 205 calories, 5g fat (3g saturated fat), 0 cholesterol, 41mg sodium, 39g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit.
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