Bavarian Cream Pie
Three scrumptious layers create this delicious, not-that-difficult-to-make Bavarian Cream Pie dessert. Your crust, a creamy filling using pudding mix and a light, airy merignue topping.
1 9-inch pie crust brushed with egg whites, baked and cooled
2 egg whites
1/4 teaspoon cream of tartar
6 packets sweetener
1/2 teaspoon vanilla
2-3/4 cups 1 percent milk
2 teaspoons vanilla
1 large package (6 serving size) vanilla sugar-free instant pudding
Optional topping ingredients:
3 tablespoons whipping cream
1/2 packet sweetener
1/4 teaspoon vanilla
Meringue: Beat egg whites until frothy. Then beat in cream of tartar until peaks form and curl over. Without over beating, blend in each packet of sweetener separately. Finally, beat in vanilla. Set meringue aside, and immediately prepare the pudding in a separate bowl.
Pudding layer: Thoroughly beat together milk and pudding mix for one to two minutes. Gently pour the pudding over the raspberry layer, and refrigerate. Allow two hours to gel.
Topping: This dessert is plenty rich tasting as is; nevertheless, you may wish to make a little whipping cream. If so, for best results, wait until just before serving the pie to prepare the topping. Beat the whipping cream until it begins to hold its form. Then add sweetener packet and vanilla, and beat until stiff. Top each slice with a small dollop for decoration. Or, go the easier route and use "lite" or fat free whipped topping, instead. Recipe makes 8 servings.
For a real treat with a healthy twist, top with strawberry halves drizzed with chocolate.