Ingredients
6 large egg whites, room temperature1/4 teaspoon cream of tartar1-1/2 cups sugar1 cup sweetened shredded coconut1/2 cup cornstarchFILLING:2 packages (10 ounces each) frozen sweetened raspberries3 tablespoons cornstarch2 tablespoons sugar1 carton (8 ounces) frozen reduced-fat whipped topping, thawed10 fresh raspberries
Preparation
Line baking sheets with parchment and trace five 7-1/2-in. circles on paper; set aside.
In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine coconut and cornstarch; fold into meringue.
Spread meringue evenly over each circle on prepared pans. Bake at 300° for 30 minutes or until firm and lightly golden. Cool for 5 minutes. Gently remove meringues from baking sheets to wire racks to cool completely.
Meanwhile, drain raspberries, reserving juice. Set the berries aside. Add enough water to juice to measure 2 cups. In a small saucepan, combine cornstarch and sugar; stir in the raspberry liquid until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. Fold in the sweetened raspberries.
To assemble, place one meringue on a serving plate; top with 2/3 cup whipped topping and 3/4 cup raspberry filling. Repeat 3 times. Top with remaining meringue layer and whipped topping. Refrigerate for 1 hour before serving. Garnish with fresh berries. Cut with a serrated knife.
