Fresh Fruit Whip<\/p>\n
<\/p>\n
3 Egg Whites<\/p>\n
1\/2 C. Sugar<\/p>\n
Dash Salt<\/p>\n
1 C. Fruit (crushed raspberries or strawberries, apricot or peach puree, etc)<\/p>\n
Fresh Fruit for Garnish<\/p>\n
<\/p>\n
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 \u2013 1 C. heavy cream until stiff and fold into fruit mix before freezing.<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n