Creamy Vanilla-Raspberry Pavlova Recipe - Kraft Recipes Top
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Creamy Vanilla-Raspberry Pavlova Recipe

Prep Time
Total Time

12 servings

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

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What You Need

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Make It

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  • 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.

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 Sugar Free Fat Free Instant Pudding and fresh strawberry halves. Melt 1/2 oz. BAKER'S Semi-Sweet Chocolate; drizzle over dessert.


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


  • 12 servings

Healthy Living

  • Low fat
  • Generally Nutritious
  • Low sodium
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 1-1/2 Starch

Nutrition Bonus

This impressive dessert makes a perfect finish to almost any meal. No one will guess that it's low in fat.

Nutritional Information

Serving Size 12 servings
Calories 120
Total fat 1g
Saturated fat 1g
Cholesterol 0mg
Sodium 140mg
Carbohydrate 26g
Dietary fiber 1g
Sugars 20g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 8 %DV
Calcium 4 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I served this desert for my brunch/mommy playgroup and it was meet with rave reviews! I served this desert for my brunch/mommy playgroup and it was meet with rave reviews! You may even have a few new subscribers! The Vanilla Raspberry Povlova was delicious, the ingredients meld together so well! I was able to make everything the night before. After I cooked the meringue (your helpful hints, pg. 9, were very useful), I shut the oven off and left it in there over night. I made pudding mixture and refrigerated over night, too. I washed the raspberries the night before and was able to compile all ingredients just prior to serving. Thanks for a great new reciepe for my dessert repitore. It's now a new staple for our family/friend get togethers!
Date published: 2005-01-16
Rated 5 out of 5 by from Wonderful! Wonderful! I made this for a ladies luncheon with a diabetic friend with celiac disease in mind. I substituted a half cup of Splenda instead of sugar when making the meringue. (The meringue still tasted good with half the sugar called for.) I also used Kraft's sugar-free white chocolate pudding and fat-free Cool Whip. My friend was so happy to eat the same dessert as everyone else. The rest of the ladies were glad to indulge in something so tasty and fewer calories. I printed off copies of the recipe for everyone.
Date published: 2009-02-05
Rated 4 out of 5 by from I have made this type of dessert for years. I have made this type of dessert for years. Was kind of scared the first time cause I had never made merique before. It turned out great. And to the reader who thinks the gas oven will cause a problem---it won't. I have always had a gas stove. When I did have an electric one it was gone in a month. Love my gas!!!!! This is also good with any flavor puddings and fruits. Whatever is in season works well. Try it and you will do it again and again.
Date published: 2005-01-07
Rated 1 out of 5 by from FYI pavlova is a New Zealand dessert. 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.
Date published: 2011-06-22
Rated 5 out of 5 by from Since receiving this recipe in my issue of Food and Family, I have made the pavlova countless... 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)!
Date published: 2005-04-08
Rated 5 out of 5 by from Everyone loved this recipe. Everyone loved this recipe. It is very sweet tasting, but low in calories. I would totally recommend this to anyone, just make sure you read the directions first and make sure you have enough time. I made the merange early, as well as the pudding. However, make sure you only put the pudding in and the fruit on top right before you serve it otherwise the merange will get soggy.
Date published: 2006-01-14
Rated 5 out of 5 by from I made this recipe yesterday and it turned out so good! I made this recipe yesterday and it turned out so good! I can't believe this is so low in calories and it tastes so rich and creamy. I didn't have raspberries on hand but had fresh strawberries and the whole family loved it.Will definitely make this recipe again.Thanks Kraft Foods.Also enjoy your Food&Family Magazine,Winter 2005 one of the best so far.
Date published: 2005-02-03
Rated 5 out of 5 by from I LOVE this recipe. 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.
Date published: 2010-01-14
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