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This triple-berry sauce is built on the convenience of frozen berries and jelly for a luscious, inexpensive any-day dessert recipe.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 425 degrees F. Blend or process frozen strawberries and jelly until smooth. Stir in sliced berries; cover and refrigerate.

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  • Roll pastry to 12 x 10 inches; cut in eight rectangles. Place pastry rectangles 1 inch apart on large baking sheet; pierce with fork tines. Cover with second baking sheet. Bake 6 minutes. Remove top baking sheet; bake 4 minutes more. Remove from oven; let stand on sheet. Reduce oven to 325 degrees F.

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  • For meringue, in small saucepan cook and stir 1/2 cup water and the cornstarch over medium heat until thickened and bubbly. Remove from heat; cool slightly. In bowl combine sugar and cream of tartar; set aside. In large mixing bowl beat egg whites and vanilla on medium to high until frothy. Gradually beat in sugar mixture until soft peaks form. Add cornstarch mixture; beat to stiff peaks. Spoon on pastry; bake meringue 15 minutes. Serve pastries warm with sauce; top with fresh whole strawberry. Serves 8.

Nutrition Facts

351 calories; 12 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 0 mg cholesterol; 127 mg sodium. 176 mg potassium; 58 g carbohydrates; 2 g fiber; 36 g sugar; 6 g protein; 0 IU vitamin a; 38 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

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