Total Time
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.


  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.