Beat egg whites until stiff.
Gradually beat in sorbitol, vinegar, and vanilla.
Continue beating until very stiff.
Shape egg-white mixture into four nest-like forms on a lighdy greased cookie sheet.
Bake at 250°F (125°C) for 35 to 40 minutes or until surface becomes crusty.
Allow to cool in oven or move to cooling rack.
Combine pudding mix and skim milk in a bowl.
Whip to blend.
Refrigerate until completely set.
Then spoon into meringue nests.
Store in refrigerator.