Fresh Fruit Whip

 

3 Egg Whites

1/2 C. Sugar

Dash Salt

1 C. Fruit (crushed raspberries or strawberries, apricot or peach puree, etc)

Fresh Fruit for Garnish

 

Whip Egg whites until frothy. Beat in sugar, 1 T. at a time, to make a stiff meringue. Add salt and fruit and beat 5 minutes, or until mixture will hold its shape when stirred with a spatula. Chill in freezer about 1 hour. Or fresh firm and serve as sorbet. For richer fruit whip beat 1/2 – 1 C. heavy cream until stiff and fold into fruit mix before freezing.