EASTER: RASPBERRY PAVLOVA(click here to print)

• RASPBERRY PAVLOVA
• 1 pkg. (3 oz.) sugar free JELL-O Raspberry Flavor Gelatin
• 4  egg whites
• 1 tsp. lemon juice
• 1/2 tsp. xanthan gum
• 2 cups whipped stiff whipping cream 
• 2 cups fresh raspberries
• 1  kiwi, sliced, quartered (optional)

• COMBINE S . Beat egg whites in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add sugar free jello 1 Tbsp. at a time, beating constantly until stiff peaks form. Gently stir in lemon juice and cornstarch until blended.
• SPREAD into 8-inch circle on parchment-covered baking sheet.
• BAKE 1-1/2 hours. Cool completely.
• TRANSFER meringue to plate just before serving; top whipping cream, raspberries and kiwi.

Tip: Whipping cream whips better if bowl and beaters are cold.  I keep my beaters and bowl in the freezer.  Never use a plastic bowl to whip cream or egg whites

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