1 small box instant vanilla or lemon pudding and pie filling
1 1/2 cup skim milk
1 (16 1/2 ounce) can blackberries, drained
Heat oven to 225 degrees F. Line a large baking sheet with parchment paper. Trace
six 3 1/2-inch circles on paper. Set aside.
Combine egg whites, cream of tartar and vanilla extract in large mixing bowl,
Beat a high speed of electric mixer until soft peaks begin to form. Add sugar, 1
tablespoon at a time, while beating at high speed. Beat until mixture is thick and
Spread about 1/2 cup meringue mixture over each circle on prepared baking sheet,
mounding slightly around edges. Bake for 2 hours. Turn oven off (DO NOT OPEN DOOR).
Let meringues stand in oven for 1 hour. Remove meringues from oven and cool to room
temperature. Set aside.
Combine pudding mix and milk in a 4-cup measure. Stir well with whisk to combine.
Let stand for 5 minutes or until thickened.
Carefully peel paper from meringues. Place meringues on a serving platter. Spoon
1/4 cup pudding into each meringue. Top evenly with blackberries.