Prep 10 mins
Cook 0 mins
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.
- Clean berries, crush and add sugar.
- Beat egg white to stiff peaks; add salt and crushed berries.
- Serve in champagne flutes or parfait glasses.
- Decorate with whole berries.