Gluten Free Berries On A Cloud

From – Teresa Charewicz

Ingredients:

3 egg whites
¾ c. sugar
¼ t. cream of tartar

5 c. of frozen fruit – raspberries, blueberries, strawberries
2 T. sugar

Method:

Mix fruit together. Sprinkle with 2 T. of sugar. Let stand 1-2 hours.

Beat egg whites and cream of tartar for 1 minute. Add sugar gradually to form stiff peaks. Do not under beat.

Cover a cookie sheet with parchment paper. Scoop meringue mixture onto the cookie sheet into 8 small mounds. Round with a spoon and create a “well” in the center of each one, but don’t go all the way to the parchment paper.

Bake at 200 degrees for 1 ½ hours. Turn off the oven but do not open the oven door for two hours.

Carefully remove from cookie sheet, place on a dessert plate and spoon fruit mixture into the “well” and over the top.