Drain and reserve the juice from a cup of thawed, unsweetened frozen raspberries. Place the berries in a small saucepan. In a jar with a tight-fitting lid, shake together the reserved raspberry juice and 2 tsp. Stir the juice into the raspberries and bring to a boil, stirring constantly, until thickened. Cool before spooning over the cake.
Pavlova is a meringue ring that begs for fruit topping.
Strawberry Pavlova with Lemon Yogurt Sauce, replaces the traditional fruit cream sauce with a low-fat citrus topping. In a large bowl, beat egg whites with cream of tartar until soft peaks form. Add vanilla and beat. Turn off the oven and leave the meringue in the oven to dry. Remove the foil, let cool and place the meringue on a serving platter.