CUSTARD:

2 c. evaporated skim milk
1/4 c. (4 tbsp.) sugar
1/8 tsp. salt
1 tsp. vanilla
1/8 tsp. nutmeg
4 egg yolks
8 tsp. diet jam, such as raspberry or boysenberry

MERINGUE TOPPING:

4 egg whites
Pinch salt
1/4 tsp. cream of tartar
1/4 c. (4 tbsp.) sugar
1/2 tsp. vanilla

Preheat oven to 350 degrees.

To make custard: Combine all ingredients, except diet jam. Beat well and pour into individual custard cups. Stand in a pan of hot water in oven. Bake 45 minutes to 1 hour or until knife inserted near center of custard comes out clean. Remove custards from oven and spread surface with jam.

To make meringue: In medium bowl, using an electric mixer, beat egg wh ites until frothy. Add salt and cream of tartar. Whip until stiff, but not dry. Beat in sugar, 1 teaspoon at a time. Add vanilla. Continue to beat until meringue forms peaks that fold over when beater is removed. Cover pudding with meringue, being sure to seal around the edges. Swirl or make points to decorate top. Return pudding to oven. Bake 10 to 15 minutes or until meringue is delicately browned. Makes 4 servings.