Chocolate Dream Torte
|Sugar free chocolate pudding mix||1 Cup (16 tbs)|
|Water/Skim milk||1 1⁄4 Cup (20 tbs)|
|Frozen low fat nondairy whipped topping||1 Cup (16 tbs) (Thawed)|
Prepare the Basic Meringue.
Trace an 8 in. (20 cm) pie pan three times on parchment paper or the inside of a brown paper bag that has been cut the same size as your cookie sheets.
Put the paper on ungreased cookie sheets.
Distribute the meringue between the three circles and smooth it evenly.
Bake in a preheated 250°F (120°C) oven for 40 minutes.
Turn off the oven but do not open the door.
Leave in the oven for an additional 30 minutes.
Remove to wire racks to cool.
When you are ready to assemble the torte, remove one of the meringues carefully from the paper and place it on a serving plate.
Prepare the pudding according to package directions, using the water or skim milk.
(Cool, if it is a cooking recipe.) Put half the pudding on the first meringue.
Smooth to the edges.
Put the second meringue (with paper removed) on top and repeat with the last of the pudding and the third meringue.
Top each serving with a dollop of whipped topping.