Ingredients for Creamy Vanilla Raspberry Pavlova
- 4 large egg whites, at room temperature
- Cream Of Tartar
- Granulated Sugar
- Nonfat Milk
- Fat Free Sugar Free Instant Vanilla Pudding Mix
- Cool Whip Lite
- Raspberries
- 1/4 cup powdered sugar
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How to Make Creamy Vanilla Raspberry Pavlova
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a large, clean, grease-free bowl, beat egg whites with an electric mixer until stiff, glossy peaks form.
- Gradually add sugar, one tablespoon at a time, beating until each addition is fully incorporated and the meringue is very stiff and glossy.
- Gently fold in vanilla extract and cornstarch.
- Spoon meringue onto the prepared baking sheet, forming a 9-inch circle or desired shape. Make a slight well in the center to prevent cracking.
- Bake for 1 hour and 10 minutes, or until the meringue is crisp and dry. Turn off the oven and leave the pavlova inside with the door slightly ajar to cool completely.
- While the pavlova is cooling, prepare the whipped cream: In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Once the pavlova is completely cool, gently spread the whipped cream over the top.
- Arrange fresh raspberries over the whipped cream.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
87g
Fat
3g
Carbs
7g
