Raspberry alaskas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Patty shells, homemade or frozen |
| 4 | Egg white | |
| ¼ | cup | Sugar |
| ¼ | teaspoon | Vanilla |
| 1 | cup | Fresh raspberries |
| 4 | Scoops vanilla ice cream | |
Directions
Over 90% of Canada's raspberies come from B.C.s Fraser Valley. Berry lovers wait in anticipation until the month of July when the first succulent berries
make their appearance.
Bake patty shells in 450 F oven for 25 minutes. Cool. Whip egg whites until foamy. Gradually beat in sugar and continue beating until stiff meringue forms. Beat in vanilla. Place patty shells on baking sheet. Spoon raspberries into bottom of patty shells; top with scoop of ice cream. Spread meringue over, sealing well all around and mounding at top. Bake in 450F oven about 3 minutes until lightly browned. Serve immediately. Makes 4 servings.
Origin: The Great Canadian CookBook, part one, British Columbia Shared by: Sharon Stevens.