Iced raspberry pavlova

An classic recipe using ingredients from the Weight Watchers Supermarket Foods Range.

Serves:8 Cook time:75 min Prep time:15 min Difficulty: Easy


4 spray(s) Calorie controlled cooking spray
4 individual Egg white(s), raw
150g Caster Sugar
10g Almonds
2 pot(s) Weight Watchers Greek Style Zesty Lemon
200g Raspberries, frozen


  1. Preheat the oven to gas mark 4/180°C/fan 160°C.
  2. Mist a baking tray with cooking spray and line with a sheet of baking paper. Draw a 20cm circle on the paper with a pencil and set aside.
  3. Whisk the egg whites until stiff peaks form. Slowly whisk in the sugar, 1 tbsp at a time, until stiff and glossy.
  4. Spoon the meringue into the circle and swirl with a spoon so it has a dip in the middle. Place in the oven and reduce the temperature to gas mark 1/140°C/fan 120°C. Bake for 1 hour 15 minutes. Turn off the oven and leave until cold.
  5. Toast the almonds in a dry frying pan over a medium heat for 1 minute or until golden. Set aside.
  6. To serve, place the meringue on a plate and spoon the Weight Watchers Lemon Greek Style into the middle. Scatter over the frozen raspberries and almonds and serve within 30 minutes.