Creamy Vanilla-Raspberry Pavlova

photo by:kraft

Multiple layers of texture and flavor make this dessert unique. A crisp cloud of meringue serves as a base for creamy pudding topped with fresh, juicy berries.

time

prep:

25 min

total:

2 hr 10 min

servings

total:

12 servings

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What You Need

egg whites

1/4

tsp. cream of tartar

cup granulated sugar

pkg. (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding

1-1/2

cups cold fat-free milk

cup thawed COOL WHIP Sugar Free Whipped Topping

cups fresh raspberries

Tbsp. powdered sugar

Make It

HEAT oven to 200ºF.

BEAT egg whites and cream of tartar in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form.

SPREAD into 10-inch circle on parchment-covered baking sheet, indenting center slightly. Bake 1-1/2 hours. Cool completely.

MEANWHILE, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate 15 min.

PLACE meringue on plate just before serving; fill center with pudding mixture. Top with berries; sprinkle with powdered sugar.

Kraft Kitchens Tips

Cooking Know-How

For best results, prepare meringue on a cool dry day. High humidity can result in a chewy sticky meringue. Fill with pudding mixture just before serving.

Creamy Chocolate-Strawberry Pavlova

Prepare as directed, omitting the powdered sugar garnish, and using JELL-O Chocolate Fudge Flavor Fat Free Sugar Free Instant Pudding and fresh strawberry halves. Melt 1/2 oz. BAKER'S Semi-Sweet Chocolate; drizzle over dessert.

Substitute

Substitute any berries, such as strawberries or blueberries, for the raspberries.

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a cook

posted:6/21/2005

Ir was delicious, and I will redo. As other comments point out. It was difficult too take the wax paper of, I took as much as I could and wetted the remaining paper a bite and let it soak for 5 minutes, after that the paper comes right off. I also had blueberries and blackberries too the raspeberries.

a cook

posted:4/29/2005

This was a great dessert! I substituted the new sugarless instant lemon pudding for vanilla and used sliced strawberries. The different combinations for the filling are endless.

Tamara2004

posted:4/20/2005

This is such a fabulous dessert! I made it for a dinner party, and it received all kinds of "Oooh!"s. The meringue shell was a bit touchy- to keep the bottom thick enough to avoid cracking, it made the dessert's circumference smaller than I thought it would be. Delicious, and beautiful. Thanks!

princesa_amy

posted:4/8/2005

Since receiving this recipe in my issue of Food and Family, I have made the pavlova countless times. I use Splenda instead of sugar, and strawberries and bananas instead of the raspberries-- and it's the perfect treat for my dad, who's diabetic. It also fits right in with my weight loss goals! It's also good with chocolate pudding (instead of the vanilla) and bananas (instead of the raspberries)!

CathyBubeck

posted:4/1/2005

Easy! It was a great sucess at Easter. My friend made it also and she and her family loves it as well.

mimih2

posted:3/16/2005

This is a very delicious recipe and relatively simple to make. My only complaint is that the meringue is so fragile, it's difficult to serve without breaking up.

liam08

posted:3/10/2005

Super easy, Healthy, Yummy

a cook

posted:2/28/2005

It's a nice little treat instead of a pie. It puts a different spin on the regular meringue and pudding pie. Very thick and creamy...also GREAT with strawberries!

a cook

posted:2/27/2005

I MADE THIS FOR MY BOYFRIENDS FAMILY ON VALENTINE'S DAY. IT WAS A BIG HIT AND THE KIDS AGES 3,4,&6 REALLY LOVED IT...IT WAS REALLY EASY TOO!

a cook

posted:2/26/2005

Great