Vanilla Raspberry Pavlova
- Number of Servings: 8
Ingredients
4 egg whites1/4 tsp cream of tartar1 cup granulated sugar1 1/2 cups cold fat free milk1 pkg (4serving size) Fat free/Sugar free vanilla instant pudding mix1 cup thawed Cool Whip Lite2 cups Raspberries1 Tbsp powdered sugar
Preheat oven to 225*F. Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed for 5 minutes 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 a large spoon, make a 10 inch circle of meringue, indenting slightly in the middle to make a "crust". Bake for 1 1/2 hours. Cool.
Pour milk into a large bowl. Add dry pudding mix. Beat with wire whisk for 2 minutes or until well blended. Gently stir in whipped topping. Refrigerate 15 minutes or until slightly thickened. Place meringue on a serving plate.
Spoon pudding mixture onto meringue, leaving a border of meringue showing.
Place raspberries over pudding. Sprinkle with powdered sugar.
Number of Servings: 8
Recipe submitted by SparkPeople user KATHENKE.
Spoon onto baking sheet covered with parchment paper. Using a large spoon, make a 10 inch circle of meringue, indenting slightly in the middle to make a "crust". Bake for 1 1/2 hours. Cool.
Pour milk into a large bowl. Add dry pudding mix. Beat with wire whisk for 2 minutes or until well blended. Gently stir in whipped topping. Refrigerate 15 minutes or until slightly thickened. Place meringue on a serving plate.
Spoon pudding mixture onto meringue, leaving a border of meringue showing.
Place raspberries over pudding. Sprinkle with powdered sugar.
Number of Servings: 8
Recipe submitted by SparkPeople user KATHENKE.
Nutritional Info Amount Per Serving
- Calories: 208.0
- Total Fat: 0.3 g
- Cholesterol: 0.9 mg
- Sodium: 190.4 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 2.1 g
- Protein: 3.4 g
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