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Raspberry Pavlova Recipe

Raspberry Pavlova Recipe - 6 servings


5 egg whites

1/2 teaspoon cream of tartar

2 teaspoons vanilla extract

2/3 cup granulated sugar

1/2 cup low fat vanilla yogurt

1 10-ounce package fresh frozen raspberries in heaving syrup, thawed


In a bowl, beat egg whites until foamy, add cream of tartar and vanilla. Beat 1 minute. Gradually add sugar, 1 tablespoon at a time, and beat until egg whites form stiff peaks. Line a 10-inch round pizza pan with a paper lunch bag trimmed to pan size. Spread mixture evenly over covered baking sheet to form a circle. Use a spoon to smooth center and edges. (A cookie sheet may be used in place of a pizza pan but spread mixture to form a circle). Bake in at 275oF oven for 1 hour. Cool on wire rack for 1 hour. Remove to serving plate. Spread vanilla yogurt over meringue. Top with berries. Serve at once.

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