Nutrition Facts

  • One serving:
  • (1 square)
  • Calories:
  • 356
  • Fat:
  • 10 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 35 mg
  • Sodium:
  • 74 mg
  • Carbohydrate:
  • 66 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g

Berry Pavlova

A soft, crusty meringue lusciously complements a very berry filling in this pretty dessert from field editor Nancy Foust of Stoneboro, Pennsylvania.

SERVINGS

12

CATEGORY

Dessert

METHOD

Baked

PREP

25 min.

COOK

75 min.

TOTAL

100 min.

INGREDIENTS

  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon cider vinegar
  • 1 teaspoon vanilla extract
  • 1-1/2 cups sugar
  • FILLING:
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream, whipped
  • 2 cups miniature marshmallows
  • 1 can (21 ounces) blueberry pie filling
  • 1 package (16 ounces) frozen unsweetened strawberries, thawed

DIRECTIONS

Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat until foamy. Add vinegar and vanilla; beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
    Spread evenly into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 225° for 1-1/4 hours; turn off oven and do not open door. Let meringue dry in oven for 1 hour.
    In a large mixing bowl, beat the cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows. Spread over meringue. Cover and chill for 12 hours.
    Cut into squares; top with pie filling and strawberries. Refrigerate leftovers. Yield: 12 servings.

Printed from tasteofhome.com Jul 6, 2008

Copyright Reiman Media Group, Inc © 2008