Preheat oven to 350 degrees.

Prepare cookies: Cream together margarine, sugar, Sweet'n Low, and vanilla. Add flour alternately with egg whites, mixing well after each addition.

Measure 1 heaping tablespoonful of dough for each cookie. Place 3 inches apart on a nonstick cookie sheet, pressing cookie batter with back of spoon in circular motion to extend circle to 4 inches. Six cookies will fit on each pan. Have muffin pan available for shaping after baking.

Bake cookies for 8 to 10 minutes or until golden around edges. Remove cookies immediately with a spatula and gently form into the muffin tin with hands, giving the cookie a cup shape. Return to oven and cook 5 minutes more. Allow cookie shells to cool, remove from pan, and store in a tightly covered tin.

Prepare filling: Prepare pudding with skim milk according to package directions. Refrigerate until it is set.

When ready to serve, fill each cookie cup with about 3 tablespoons pudding. Garnish each filled cup with a few fresh berries. Serve immediately.

This recipe yields 16 servings.

Exchanges Per Shell: 1 Starch, 1 Fat.

Nutrition Facts: Carbohydrates 17g; Protein 3g; Fat 6g; Calories 135; Fiber 0.3g; Sodium 239mg; Cholesterol 1mg.