ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tropical Meringues

Yield 10 servings


  • 1 recipe Basic Meringue Mixture
  • 1/2 cup reduced-fat frozen whipped topping, thawed
  • 1/4 cup fat-free sweetened condensed milk
  • 1/2 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 1 drop green food coloring
  • 1/3 cup diced fresh papaya
  • 1/3 cup diced fresh mango
  • 1/3 cup diced fresh pineapple
  • 1/3 cup shredded coconut, toasted

Nutrition Information

  • calories 92
  • fat 1.6 g
  • cholesterol 0.0 mg
  • sodium 62 mg

How to Make It

  1. Spoon three-fourths of Basic Meringue Mixture into 10 equal portions, 2 1/2 inches apart, onto parchment paper-lined baking sheets. Spread into 3-inch circles, gently shaping circles with back of a spoon to resemble shallow bowls.

  2. Spoon remaining one-fourth meringue mixture into a decorating bag fitted with a small leaf tip. Pipe leaves around outer edge of each meringue bowl.

  3. Bake at 200° for 2 hours; turn oven off. Let meringues stand in closed oven with light on 8 hours.

  4. Whisk together whipped topping and next 4 ingredients; cover and chill.

  5. Combine papaya, mango, and pineapple.

  6. Spoon whipped mixture evenly into meringues; top with fruit mixture, and sprinkle with coconut.