Prepare Meringue Shells. Meanwhile, for filling: In a medium saucepan, combine sugar and cornstarch. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot filling into egg. Add egg mixture to milk mixture in saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in vegetable oil spread and vanilla. Place saucepan in a very large bowl half-filled with ice water. Stir filling constantly for 2 minutes to cool quickly. Transfer filling to a medium bowl. Cover surface of filling with plastic wrap. Chill for 2 to 24 hours.

Spoon filling into Meringue Shells. Serve at once or cover and chill for up to 30 minutes before serving. Top individual servings with fruit.

Preheat oven to 250 degrees F. Cover one or two large baking sheets with parchment paper. Draw ten 2 1/2-inch circles on the paper. Set aside. In a medium bowl, combine 2 egg whites, 1/2 teaspoon vanilla, 1/4 teaspoon cream of tartar, and 1/8 teaspoon salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add 1/2 sugar, about 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Spoon mixture into a pastry bag fitted with an open star tip. Pipe mixture in a spiral pattern over the circles on paper, piping the side of each circle up to a height of 1 1/4 inches. Bake about 1 1/4 hours or until meringues appear dry and are firm when lightly touched. Cool meringues on paper on wire rack. Peel from paper; transfer to a serving platter.

Chocolate Meringue Tarts: Prepare as above, except for filling increase sugar to 1/2 cup and add 1/4 cup unsweetened cocoa powder with the sugar.PER SERVING WITH SUGAR: 139 cal. 2 g total fat (1 g sat. fat), 3 mg chol., 85 mg sodium, 27 g carb., 1 g fiber, 4 g pro. Exchanges: 1.5 other carb., 0.5 fat. Carb. choices: 2.PER SERVING WITH SUBSTITUTE: same as above, except 105 cal., 18 g carb. Exchanges: 1 other carb. Carb choices: 1.

*SUGAR SUBSTITUTES: Choose from Splenda Granular or Sweet 'N Low bulk or packets to substitute for the granulated sugar in filling. Follow package directions to use product amount equivalent to 1/3 cup granulated sugar. We do not recommend sugar substitutes for the Meringue Shells.PER SERVING WITH SUBSTITUTE: same as above, except 95 cal., 17 g carb. Exchanges: 1 other carb. Carb choices: 1.