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Creamy Vanilla Raspberry Pavlova  

Creamy Vanilla Raspberry Pavlova
Prep Time:
20 min
Total Time:
1 hr 50 min
Makes:
12
4 egg whites
1/4 tsp.  cream of tartar
1 cup granulated sugar
1-1/2 cups  cold milk
1 pkg. (4-serving size) JELL-O Vanilla Fat Free Instant Pudding
1 cup  thawed COOL WHIP Light Whipped Topping
2 cups raspberries
2 Tbsp.  icing sugar

PREHEAT oven to 225°F. Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed 5 min. or until soft peaks form. Gradually add granulated sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form.

SPOON onto baking sheet covered with parchment paper. Using large spoon, make a 10-inch circle of meringue. Indent slightly in the centre of the circle to form a crust. Bake 1-1/2 hours. Cool.

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Refrigerate 15 min. or until slightly thickened. Place meringue on serving plate. Spoon pudding mixture onto meringue, leaving a border of meringue showing. Place raspberries over pudding. Sprinkle with icing sugar.

Kraft Kitchens Tips

Substitute
Any type of berry works well on this dessert. Regular Jell-O Vanilla Instand Pudding and Cool Whip may be substituted.
K:45219v1ec:88332
Average Rating  (50)
Rated  by a cook on 10/5/2008
" I made this for a friend who likes merenguine, and it turns out that in this instance, I like it too. Finished immediately even though there were only 2 of us. I found that it cracked a lot when I tried to take it off of the pan and when adding the filling, but turned out fine." 
See All Ratings & Comments See All Ratings and Comments
Nutritional Information
Serving Size = 1/12 of pavlova

Nutritional Information

 124
 2 g
 136 mg
 24.9 g
 1 g
 2.4 g
 4 %DV
 1 %DV
Diabetes Food Choices
1-1/2 Carbohydrates + 1/2 Fats


RecipeDetail