Creamy Vanilla Raspberry Pavlova |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 12 |
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From the Kraft Kitchens. Posting here for safe keeping. If you prepare this before I do, please let me know how it turns out. Ingredients:
4 egg whites |
1/4 teaspoon cream of tartar |
1 cup granulated sugar |
1 1/2 cups cold nonfat milk |
1 (1 ounce) package fat-free sugar-free instant vanilla pudding mix |
1 cup thawed cool whip lite |
2 cups raspberries |
2 tablespoons powdered sugar |
Directions:
1. PREHEAT oven to 225°F Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed 5 minute or until soft peaks form.
2. Gradually add granulated sugar, 1 tablespoons at a time, beating on high speed until stiff peaks form.
3. SPOON onto baking sheet covered with parchment paper.
4. Using large spoon, make 10-inch circle of meringue, indenting slightly in the center of the circle to form a crust.
5. Bake 1-1/2 hours.
6. Cool.
7. POUR milk into large bowl.
8. Add dry pudding mix.
9. Beat with wire whisk 2 minute or until well blended.
10. Gently stir in whipped topping.
11. Refrigerate 15 minute or until slightly thickened.
12. Place meringue on serving plate.
13. Spoon pudding mixture onto meringue, leaving a border of meringue showing.
14. Place raspberries over pudding.
15. Sprinkle with powdered sugar.
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