Desserts

Creamy Vanilla-Raspberry Pavlova

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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:

20 min

total:

1 hr 50 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 225ºF.

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.

MEANWHILE, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate 15 min. Place meringue on plate; fill center with pudding mixture. Top with berries and powdered sugar.

Kraft Kitchens Tips

Cooking Know-How

For best results, prepare meringue on a cool dry day. Humidity will result in a chewy sticky meringue.

Substitute

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

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MaryDierschow

posted:6/22/2011

I have made this delicious recipe several times in past year, and it has turned out beautiful everytime! We just love it! It is not only delicious, but makes a wonderful presentation,too.

Irank

posted:6/22/2011

FYI pavlova is a New Zealand dessert. If you would like to try the real thing look up on line. Once cooked and fully cooled in the oven with the door open the meringue can be kept in an airtight container for a couple of days until needed. The best thing to have with the meringue is any fresh fruit on top of REAL cream. Once the cream is added the meringue will soften so is best eaten on the same day.

a cook

posted:12/16/2010

I used lite cherry pie filling in place of the raspberries, it was the hit if the party, very beautiful and awesome tasting, everyone wanted the recipe.

emilysnider

posted:8/14/2010

It has to be kept in the fridge since it has milk in the pudding and that turns the merenge into mush. Would've been much better eaten right away and not put in fridge.

lagardera

posted:7/13/2010

Very easy and quick to make. Made this for someones birthday instead of a cake. Everybody loved it!!!

a cook

posted:3/24/2010

I loved this! However, when I put the pudding on the meringue it collapsed under the weight. Might need to let it cool a little longer.

a cook

posted:2/3/2010

For everyone who has been saying there's no oven temperature, the very first line of the recipe says "Heat oven to 225"! That's why you cook it for so long. It's a very low temperature and that's usually how you cook meringue--slowly and at a low temperature.

nettybelle

posted:1/14/2010

I LOVE this recipe. I first had pavlova on a vacation to Stratford, Ontario and I loved it so I was very excited to find this recipe. I used white chocolate pudding because that is what I had in the pantry and I also made the merringue into four indivial portions and baked them that way for 40 minutes. I also used Splenda in place of the sugar.

AmberD1980