Tuesday, March 17, 2015

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
kraftrecipes.com

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