Ingredients
1. Raspberries (2c)
2. fat free/sugar free vanilla instant pudding mix (1pkg about 4 serving size)
3. cold fat free milk (1 1/2c)
4. granulated sugar (1c)
5. cream of tartar (1/4tsp)
6. egg whites (4)
7. powdered sugar (1tbsp)
8. thawed cool whip lite (1c)

Method of preparation:-
1. First heat the oven to 225 degrees F. Take a bowl of medium size, beat egg whites and cream of tartar with an electric mixer for about 5 minutes on high speed until soft peaks form. Slowly add granulated sugar in it and beat it on high speed until soft peaks form.

2. Take baking sheet, line it with parchment paper and place mixture on it with spoon and then 10-inch circle of meringue with a large spoon.

3. Place the sheet in oven and bake it at 225 degrees F for about 1 ½ hours. Then keep it to cool. Take a large bowl, pour milk in it and add dry pudding mix in it. Beat it for about 2 minutes until it gets blended.

4. Gently mix whipped topping and then keeps it in refrigerator for about 15 minutes until it gets thickened. Now place the meringue on serving plate and spread pudding mixture on it. Place raspberries over pudding and sprinkle powdered sugar over it.

Number of servings – 8