Berry Yum-Yum Dessert

Cool, refreshing berry dessert.

This refreshing berry dessert can be made days ahead. Fifteen minutes before you are ready to serve, remove the dessert from the freezer.

Choose strawberry, raspberry, blueberry, blackberry, or a combination of several fruits for this berry dessert. You can layer the dessert with the crumbs, or just put the crumbs on the bottom and the top of your dish. You choose.

This recipe comes from my sister Ida Marie, who contributed it to our Second Batch Recipes cookbook. She said our sister Katharine found it many years ago and they often served it when they lived and worked in northern Ontario, Canada at a boarding school for Indian girls.

About this recipe

Yes, I know this recipe calls for egg whites that are not baked. Yes, I know raw eggs can contain food-borne pathogens, such as Salmonella. According to one study, 1 in 20,000 eggs contains Salmonella.

Poached, sunny-side up, or soft eggs are not fully cooked and contain the same risk (just so you know). I grew up drinking homemade eggnog which contained raw eggs; one of my favorite frosting recipes calls for an egg (whipped) and other ingredients, and I’ve had plenty of soft-boiled eggs in my time.

If you don’t want to try this recipe, that’s okay. You can use pasteurized eggs if you’d rather. Either way, this is your heads up.

The recipe calls for a 20-minute time of beating ingredients together. This is not a typo. It is 20 minutes. Just so you know.

This berry dessert is a light, cool, and refreshing. When you want to serve a dessert but prefer something light, this fits the bill.

The recipe