SHELLS:

5 egg whites
1 1/2 c. sugar
1 tsp. salt
2 tsp. vanilla

FILLING & SAUCE:

1 pt. fresh fruit, cut up
1/2 pkg. frozen raspberries
1/4 c. frozen orange juice concentrate
1 tbsp. sugar

Beat egg whites until frothy. Add sugar slowly and beat until stiff peaks form.

Put in pastry bag and pipe into 4" nest shapes on cookie sheet which has been greased and lined with greased wax paper.

Put in 350 degree oven. Turn oven off and leave meringue in overnight without opening the door.

In the morning, turn oven on to 350 degrees for 8 to 10 minutes. Turn oven off and let shells continue to dry. Store in air tight container when completely cooled. They will keep several days.

To assemble, mix fruit pieces desired and spoon into meringue nests.

In a blender, blend 1/2 package frozen raspberries, juice and sugar. Spoon over fruit and nests. Serve. These tasty desserts are fat free. Serves 8.