Berries In A Cloud

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (1 lb) package driscoll's strawberry, rinsed, dried and hulled, cut into half or quarters
• 1 (6 ounce) package driscoll's blueberries, rinsed and dried
• 1 (6 ounce) package driscoll's raspberries, rinsed and dried
• 3 tablespoons seedless raspberry preserves or 3 tablespoons apricot preserves
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar
• 1 1/2 tablespoons slivered almonds

Recipe

• 1 pre-heat oven to 350 degrees.
• 2 in large mixing bowl, combine all berries.
• 3 heat preserves in microwave until melted, about 20-30 seconds or in a small saucepan or skillet over low heat until melted.
• 4 pour warm preserves (let cool slightly if hot) over berries and gently mix.
• 5 turn berries into a shallow 8-9-inch baking dish or pie plate; set aside.
• 6 in large clean glass or metal bowl, beat egg whites and cream of tartar at high speed just until foamy.
• 7 gradually add sugar, beating constantly, to stiff peaks and until sugar is dissolved (rub a bit between thumb and forefinger to test.)
• 8 pile meringue over berries, swirling lightly.
• 9 sprinkle with nuts.
• 10 bake until meringue is golden brown, about 12 to 15 minutes.