This becomes a beautiful dessert, even for a holiday or party. Everyone enjoys it— and the fruits can be varied to include blueberries, kiwi, or blackberries.

INGREDIENTS | SERVES 12

• 4 egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1 cup sugar
• 1 1/2 cups low-fat milk, cold
• 1 (4-ounce) package fat-free, sugar-free vanilla pudding mix
• 1 cup low-fat whipped topping
• 2 cups raspberries
• 2 tablespoons powdered sugar

1. Preheat oven to 225°F.

2. Beat egg whites with electric mixer on high speed until soft peaks form.

3. Add cream of tartar.

4. Slowly, add sugar, and continue beating until stiff peaks form.

5. Place parchment paper on a large baking sheet. Spoon meringue onto baking sheet, creating a 10-inch to 12-inch circle.

6. Form a large “hole” in the middle, so that the outer portion creates a “crust,” and there is space to add the whipped topping and fruit.

7. Bake for 1 to 1 1/2 hours, until hard and crusty. Cool for 30 minutes.

8. To make the pudding mixture, pour milk into a large mixing bowl. Add pudding mix. Beat with a wire whisk until well blended. Fold in whipped topping.

9. Refrigerate for 30 minutes or until pudding thickens.

10. To assemble “cake,” place the meringue on a serving dish. Spoon pudding mixture into the center, leaving the crust, or border of meringue, to show. Top with raspberries and sprinkle with powdered sugar.