Classic, quick and delicious-perfect for a show-off dessert.

• 1 lb. Driscoll's strawberries, rinsed, dried and hulled, cut into half or quarters
• 6 ounces Driscoll's blueberries, rinsed and dried
• 6 ounces Driscoll's raspberries, rinsed and dried
• 3 Tbs. seedless raspberry preserves
• 3 egg whites
• 1/4 tsp. cream of tartar
• 1/4 cup plus 2 Tbs. sugar
• 1-1/2 Tbs. pine nuts or slivered almonds

Pre-heat oven to 350°F. In large mixing bowl, combine all berries. Heat preserves in microwave until melted, about 20-30 seconds or in a small saucepan or skillet over low heat until melted. Pour warm preserves (let cool slightly if hot) over berries and gently mix. Turn berries into a shallow 8 inch-9 inch baking dish or pie plate. Set aside.

In large clean glass or metal bowl, beat egg whites and cream of tartar at high speed just until foamy. Gradually add sugar, beating constantly, to stiff peaks and until sugar is dissolved (rub a bit between thumb and forefinger to test.) Pile meringue over berries, swirling lightly. Sprinkle with nuts. Bake until meringue is golden brown, about 12 to 15 minutes

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 219, fat 2.5g, 9% calories from fat, cholesterol 0mg, protein 4.9g, carbohydrates 48.1g, fiber 7.0g, sugar 43.0g, sodium 90mg, diet points 3.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 1.3, Bread: 0.0, Lean meat: 0.0, Fat: 0.3, Sugar: 1.7, Very lean meat protein: 0.6

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