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A classic Norwegian dessert usually made with Lingonberry.
Puree the berries in a small food processor or by hand using a fork.
Whip the egg white until stiff white peaks forms. Add berries and sugar and continue to whip for 4-5 more minutes.
Can be eaten as it is, set cold for 4 hours or frozen for up to 4 hours. When you freeze it the texture becomes more crunchy like.
Use pasteurized and safe to eat cartons of raw egg whites.
You can use other berries such as blueberries, blackberries, or raspberries.