4 cups whole strawberries
3 cups blueberries
1 tbls. grated orange zest
1/2 cup orange juice
2 egg whites
1/4 tsp. cream of tartar
1/4 cup granulated sugar
2 tsp. confectioners' sugar

Instructions:

Preheat the oven to 475°.

Lightly spray a gratin dish,

1 1/2 quart, with nonstick cooking spray

Hull and halve the strawberries.

In a large bowl, combine the strawberries blueberries, orange zest, and orange juice.

Arrange the fruit in prepared dish and set aside.

In a medium bowl, beat the egg whites until frothy.

Add the cream of tartar and granulated sugar and beat until stiff and shiny peaks form.

Spoon the meringue decoratively over the center of the fruit, leaving about a 1" border of fruit.

Bake for 2-5 minutes, or until meringue is beginning to get brown. Serve the dessert warm, dusted with the confectioners' sugar.

Servings: 8

Nutrition Facts:
Amount Per  Serving: Calories 93
Fat 1 g, Cholesterol 0 mg, 
Sodium 18 mg, Carbohydrate 22 g