Raspberry Pavlova

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Overview

Prep Time

 

25 Minutes120min refrigeration

Serves

10
  • What you need
  • 1/4 cup

    sugar

  • 1 pkg.

    (3 oz.) JELL-O Raspberry Flavor Gelatin

  • 4

    egg whites

  • 1 tsp.

    lemon juice

  • 2 tsp.

    cornstarch

  • 2 cups

    thawed COOL WHIP Whipped Topping

  • 2 cups

    fresh raspberries

  • 1

    kiwi, sliced, quartered

Show Nutrition Facts

Amounts Per Serving

  • Original Recipe
  • Calories120

  • Total fat3g

  • Saturated fat2.5g

  • Cholesterol0mg

  • Sodium60mg

  • Carbohydrate21g

  • Dietary fiber2g

  • Sugars17g

  • Protein3g

  • Vitamin A0%DV

  • Vitamin C25%DV

  • Calcium0%DV

  • Iron0%DV

  • How to make it
  • 1

    Combine sugar and dry gelatin mix. Beat egg whites in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add sugar mixture, 1 Tbsp. at a time, beating constantly until stiff peaks form. Gently stir in lemon juice and cornstarch until blended.

  • 2

    Spread into 8-inch circle on parchment-covered baking sheet.

  • 3

    Bake 1-1/2 hours. Cool completely.

  • 4

    Transfer meringue to plate just before serving; top with remaining ingredients.

  • Kraft Kitchen Tips
  • Cooking Know-How
  • For best results, prepare meringue on a cool dry day. High humidity can result in a chewy sticky meringue. Top with COOL WHIP and fruit as directed just before serving.

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

Show Nutrition Facts

Amounts Per Serving

  • Original Recipe
  • Calories120

  • Total fat3g

  • Saturated fat2.5g

  • Cholesterol0mg

  • Sodium60mg

  • Carbohydrate21g

  • Dietary fiber2g

  • Sugars17g

  • Protein3g

  • Vitamin A0%DV

  • Vitamin C25%DV

  • Calcium0%DV

  • Iron0%DV

Overview

Prep Time

 

25 Minutes120min refrigeration

Serves

10