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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A very light, beautiful dessert. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Sub other berries,if desired. Ingredients:
1 cup raspberries, crushed |
1/3 cup sugar |
1 egg white |
1 pinch salt |
whole berries, for garnish |
Directions:
1. Clean berries, crush and add sugar.
2. Chill.
3. Beat egg white to stiff peaks; add salt and crushed berries.
4. Serve in champagne flutes or parfait glasses.
5. Decorate with whole berries.
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