Ingredients

• 6  egg whites
• 1/4  teaspoon cream of tartar. McCormick
• 1/8  teaspoon salt
• 1-1/4  cups sugar, C&H
• 1-1/2  teaspoon strawberry extract, McCormick
• 1-3/4  cups nonfat milk
• 1  box (3.4-oz.) lemon pudding mix, Jello-O
• 2  teaspoon finely minced lemon zest
• 1  container (8-oz.) low-fat frozen whipped topping, thawed, divided, Cool Whip
• 1  cup sliced fresh strawberries
•   Fresh mint sprigs and strawberries, for garnish

Directions

1. Preheat oven to 275 degree F. Line two baking sheets with parchment. Draw two 8-inch circles on each sheet of parchment. Turn the parchment over with marked side down on the pan. Set aside.

2. For meringues, in large bowl, beat egg whites, cream of tartar, and salt with an electric mixer on high until soft peaks form. Keep beating. Gradually add sugar and strawberry extract until whites form stiff, but not dry, peaks.

3. Divide egg mixture among four circles on parchment. Spread to edges of circles. Bake for 50 minutes. Turn off oven, leaving meringues in oven to dry.

4. For lemon filling, in a medium bowl, whisk together milk, lemon pudding mix, and lemon zest for 2 minutes, until filling starts to thicken. Cover with plastic wrap and refrigerate at least 1 hour.

5. For strawberry filling, in a medium bowl, gently fold strawberries into 1/2 container whipped topping. Cover with plastic wrap and refrigerate.

6. Assemble dacquoise right before serving. Place one meringue on cake plate. Spread half the lemon filling over meringue. Top with another meringue and spread with strawberry filling. Top with third meringue and remaining lemon filling. Place last meringue on top and spread with remaining whipped topping. Garnish with mint sprigs and strawberries. Makes 12 servings.