|Meringue shell||10 (Individual)|
|Egg yolks||3 , beaten|
|Sugar||1⁄4 Cup (4 tbs)|
|Reconstituted nonfat dry milk||1⁄4 Cup (4 tbs)|
|Instant coffee crystals||2 Teaspoon|
|Dessert topping mix||1 1⁄2 Ounce (1 Envelope)|
|Stiffly beaten egg white||1|
Prepare Individual Meringue Shells.
Cool the meringues thoroughly.
In small saucepan combine egg yolks, sugar, 1/4 cup milk, coffee crystals, and salt.
Cook over low heat, stirring constantly, till mixture coats a metal spoon, Remove from heat
Cool quickly by placing pan in a bowl of ice water; stir till mixture is cooled.
Prepare topping mix according to package directions except use skim milk or reconstituted nonfat dry milk.
Fold topping and egg white into cooled cooked mixture.