4 egg whites, at room temperature
1/4 c. sugar
1/2 tsp. cream of tartar
2 tsp. cornstarch
2 tsp. vanilla
1 envelope unflavored gelatin
1 1/3 c. water
1 tbsp. bourbon whiskey
1 (3 oz.) pkg. vanilla pudding
1 c. skim milk
1/2 c. evaporated skim milk

Beat egg whites till foamy white and double in volume in medium bowl with electric mixer at high speed. Combine and add sugar, cream of tartar and cornstarch, 1 tablespoon at a time, till meringue forms stiff peaks; beat in vanilla. Spread meringue into a greased 10-inch pie plate; pile mixture high around the rim, lower in the middle. Bake at 450°F for 5 minutes; turn off heat and leave in oven 2 hours, or till firm.

Soften jello in 1/3 c. water and bourbon whiskey in a cup. Prepare pudding, following package directions but use 1 c. skim milk and 1 c. water instead of all milk; stir in gelatin mixture till dissolved. Freeze evaporated milk in small bowl till crystals form; whip with electric mixer at high speed till peaks form; fold whipped milk into filling. Turn filling into meringue shell and refrigerate till firm.

Makes 10 servings, 67 calories each.

Submitted by: Karen LaValley