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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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Recipe Summary test

prep:
30 mins
bake:
25 mins
total:
55 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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; fat 12g; saturated fat 3g; carbohydrates 58g; mono fat 7g; poly fat 2g; insoluble fiber 2g; sugars 36g; protein 6g; vitamin c 37.8mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.4mg; folate 36.3mcg; sodium 127mg; potassium 176mg; calcium 20.2mg; iron 1.1mg.
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