“Classic, quick and delicious-perfect for a show-off dessert. Haven't tried this as yet but how can it be bad? Driscolls Berries.”

Ingredients Nutrition

  • 1 (1 lb) packagedriscoll's strawberry, rinsed, dried and hulled, cut into half or quarters
  • 1 (6 ounce) packagedriscoll's blueberries, rinsed and dried
  • 1 (6 ounce) packagedriscoll's raspberries, rinsed and dried
  • 3 tablespoons seedless raspberry preserves or 3 tablespoons apricot preserves
  • 3 egg whites
  • 14 teaspoon cream of tartar
  • 6 tablespoons sugar
  • 1 12 tablespoons slivered almonds


  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.

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