| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Eggs, Dairy |
|
Desserts, Fruits |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Strawberries; cut in half |
| 6 |
oz |
Blueberries; Rinsed and dried |
| 6 |
oz |
Raspberries; Rinsed and dried |
| 3 |
tb |
Raspberry jelly; Seedless |
| 3 |
|
Egg whites |
| 1/4 |
ts |
Cream of tartar |
| 6 |
tb |
Sugar |
INSTRUCTIONS
In a large mixing bowl, combine all berries. Heat preserves in
microwave until melted, about 20-30 seconds. Pour warm preserves (let
cool slightly) over berries and mix gently. Turn berries into a
shallow baking dish.
Beat egg whites and cream of tartar at high speed until foamy.
Gradually add sugar, beating constantly to stiff peaks and sugar is
disolved. Pile meringue over berries, swirling lightly. Sprinle with
1 1/2 Tbs pine nuts if desired.
Bake in preheated 350° oven until meringue is golden brown, about
12-15 mins.
Posted to EAT-LF Digest by Penchard@aol.com on Jan 3, 1999, converted
by MM_Buster v2.0l.
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