Creamy Vanilla Raspberry Pavlova
From the Kraft Kitchens. Posting here for safe keeping. If you prepare this before I do, please let me know how it turns out.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 4egg whites
- 1⁄4teaspoon cream of tartar
- 1cup granulated sugar
- 1 1⁄2cups cold nonfat milk
- 1(1 ounce) package fat-free sugar-free instant vanilla pudding mix
- 1cup thawed Cool Whip Lite
- 2cups raspberries
- 2tablespoons powdered sugar
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DIRECTIONS
- 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.
- Gradually add granulated sugar, 1 tablespoons at a time, beating on high speed until stiff peaks form.
- SPOON onto baking sheet covered with parchment paper.
- Using large spoon, make 10-inch circle of meringue, indenting slightly in the center of the circle to form a"crust.
- "Bake 1-1/2 hours.
- Cool.
- POUR milk into large bowl.
- Add dry pudding mix.
- Beat with wire whisk 2 minute or until well blended.
- Gently stir in whipped topping.
- Refrigerate 15 minute or until slightly thickened.
- Place meringue on serving plate.
- Spoon pudding mixture onto meringue, leaving a border of meringue showing.
- Place raspberries over pudding.
- Sprinkle with powdered sugar.
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