Ingredients
1 C. chopped cranberries with juice (or use strawberries for summertime)
1 C. Sugar
1 egg white (jumbo works best)
Preparation
Beat the egg white until foamy.
Add sugar gradually and keep beating until firm.
Add cranberries gradually while beating.
It is ready to serve when peaks are stiff. Chill. Serve in bowls, as a side dish, or as a topping for angelfood cake, cheesecake, or anything you can imagine! It will amaze you at how much it fluffs up!
