Low-Fat Chocolate Mousse In A Meringue Shell (Pavlova) - cooking recipe

Ingredients

MERINGUE SHELL
3 egg whites (room temperature)
1/4 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla extract
FILLING
8 ounces Cool Whip Free
1 (4 ounce) package fat free sugar-free instant chocolate fudge pudding mix
8 ounces skim milk
1/3 cup Hersheys Chocolate Syrup

Preparation

MERINGUE SHELL: Preheat oven to 250 degrees. In a mixer bowl, whisk egg whites and cream of tarter until soft peaks form.
While using a mixer at med-high speed, add sugar, 1 T. at a time until all sugar is incorporated.
Add vanilla and continue to beat at high speed until mixture stands in stiff, glossy peaks.
Spoon mixture onto parchment paper or non-stick foil, making a 9\" circle that is mounded up at the outside edge.
Bake 250 degrees for 1 hour and 30 minutes. Then turn oven off and allow it to stay inside the oven another hour (or overnight) to cool completely.
FILLING: Whisk chocolate syrup into milk, then blend the milk mixture into the pudding. Whisk only about one minute; allow pudding to sit 5 minutes to thicken.
Mound thickened filling into cooled Pavlova shell; refrigerate 4 hours or until filling has set. If desired, garnish with chocolate curls to serve.