Serves 6.

Brown sugar gives these meringues a caramel color and flavor. If you prefer a pure white shell, use granulated sugar, instead.

• 3/4 c. light brown sugar

• 2 tsp. cornstarch

• 4 egg whites at room temperature

• Pinch salt

• 1 tsp. white vinegar

• 1 tsp. vanilla extract

• 2 pints fresh strawberries, hulled

• Light brown sugar, to taste

• 1/2 c. cream, whipped

• 1/2 c. sour cream or Greek style strained whole milk yogurt

• 1 tsp. white sugar

• 1/2 tsp. vanilla extract

• Mint leaves for garnish


Preheat oven to 300 degrees. On a piece of baking parchment or foil, trace six 4-inch circles.

Mix a tablespoon of the brown sugar with the cornstarch and set aside. Beat the egg whites and salt until stiff and then add the brown sugar a tablespoon at a time beating until glossy and thick. Add the sugar-cornstarch mix, then fold in the vinegar and vanilla.

Divide the mixture over the six circles and using a spatula or broad, flat knife, work the meringue into bowls (making the sides as high as possible). Bake for 1 hour, turn the oven off and let the shells sit in the oven until it is cool. Remove and gently pry them from the parchment and set on serving plates

Slice any berries that are large and turn them into a bowl. Sweeten to taste. In a medium bowl, fold together the whipped cream, sour cream (or yogurt), sugar and vanilla.

Line the meringue shells with the cream, cover with the berries, dollop with additional cream. Garnish with mint and serve immediately.

Nutrition information per serving:

Calories 216 Fat 10 g

Sodium 110 mg Carbohydrates 28 g

Saturated fat 6 g Calcium 65 mg

Protein 4 g Cholesterol 35 mg

Dietary fiber 2 g

Diabetic exchanges per serving: 1/2 fruit, 11/2 other carb.


Makes 1 quart.

When the berries are fresh and ripe, this sorbet is perfect on a hot summer day. Be sure to reserve a few beautiful berries (stems on) for garnish.

• Grated zest and juice of 1 small orange

• 1/2 c. sugar

• 1 quart fresh ripe strawberries

• Fresh mint leaves for garnish


In a small saucepan set over high heat, combine the zest, juice and sugar and bring to a boil. Set aside to cool. Hull the berries and purée in a food processor along with the syrup. Turn into an ice cream machine and follow manufacturers directions. Serve garnished with mint leaves and whole berries.

Nutrition information per 1/2-cup serving:

Calories 75 Fat 0 g

Saturated fat 0 g Calcium 13 mg

Protein 1 g Cholesterol 0 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1/2 fruit, 1 other carb.