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Nutrition Facts
Serving Size 113 g
(Approx. 8 Servings)
Amount Per Serving
Calories 220 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 50 mg 2%
Total Carbohydrate 29 g 10%
Dietary Fiber 2 g 8%
Sugars 23 g
Protein 3 g
Vitamin A 8% Iron 2%
Vitamin C 25% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Easter Fresh Fruit Pavlova
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 h 15 m
8  People


Recipe makes 8 Servings

6 Hill Country Fare Extra Large Grade A Eggs
1 1/2 cup(s) H-E-B Powdered Sugar
1 Tsp H-E-B Pure Vanilla Extract
8 Oz H-E-B Heavy Whipping Cream
1/4 cup(s) sucralose
1/2 cup(s) fresh blueberries
1/2 cup(s) raspberries
1/2 cup(s) fresh blackberries
1/2 cup(s) kiwi, peeled and sliced
1 Hill Country Fare Vegetable Oil Cooking Spray
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Heat oven to 300°F.
Line a baking sheet with parchment paper. Mark sixteen 3-inch circles on the parchment paper and set aside.
Place egg whites in glass or stainless-steel mixing bowl. Beat on medium speed for 1 minute, until egg whites become foamy. Increase speed to high and beat until soft peaks form (about 2 minutes).
Add sugar gradually (¼ cup at a time) and continue to mix on medium speed until all sugar is added (about 2 ½ minutes).
Mix on high speed for 1 more minute, add vanilla, and mix 15 more seconds. The mixture will be thick and glossy. Don't overbeat or the mixture will become grainy.
Spoon ½ cup egg white mixture onto each circle on parchment paper.
Run spatula up the sides of the meringue to the center to make the pavlova like a turban (high on the edges and lower in the center).
Bake pavlovas for 60 minutes or until they are pale and light golden in color. Leave in the oven with the door ¼ open and turn off the heat. When cooled, remove from oven.
Pour whipping cream into a cold mixing bowl. Beat on medium speed for 1 minute.
Increase speed to high and continue beating until soft peaks form (about 3 minutes).
Slowly add sugar while continuing to mix on medium speed.
Place 1 pavlova on dish, top with whipped cream, fruit, another pavlova, whipped cream and fruit.



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