Strawberry Floating Island


This strawberry dessert is a tried-and-true Better Homes & Gardens classic from our 1963 edition of the New Cook Book.

Strawberry Floating Island
Photo: Shirley Cheng


Poached Meringue

  • 3 eggs

  • ¼ cup sugar

  • Dash salt

  • 3 cup Milk


  • 2 egg yolks

  • ¼ cup sugar

  • 1 ½ teaspoon vanilla

  • 2 cup hulled strawberries


Poached Meringues

  1. Beat 2 egg whites with dash salt till soft peaks form. Gradually add 1/4 cup sugar, beating to stiff peaks. In skillet, heat 3 cups milk to a simmer. Drop meringue in by tablespoons to make 6 meringues. Cook slowly, uncovered, till firm about 5 minutes. Lift from milk (save milk to use in custard); drain on paper towels.


  1. Beat eggs and yolks slightly; add 1/4 cup sugar and dash salt. Stir in 3 cups slightly cooled milk (from meringues plus extra if needed). Cook over double boiler with hot, not boiling water, stirring constantly, until mixture coats back of spoon. At once, remove from heat; cool slightly. add vanilla.

  2. Place berries in serving dish; pour custard over. Top with meringues. Chill.

Nutrition Facts (per serving)

198 Calories
6g Fat
27g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 198
% Daily Value *
Total Fat 6g 8%
Saturated Fat 3g 15%
Cholesterol 164mg 55%
Sodium 145mg 6%
Total Carbohydrate 27g 10%
Total Sugars 26g
Protein 8g
Vitamin C 28.5mg 143%
Calcium 176mg 14%
Iron 0.8mg 4%
Potassium 287mg 6%
Folate, total 37.6mcg
Vitamin B-12 1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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