1 citrus, peeled and sliced
1 egg
6 slices white bread, cubed
1 egg yolk
2 (10 ounce) packages fruit salad dressing mix
1 cup jell-O mix
1 1/2 cups milk
1 1/2 tablespoons orange juice
Slice off peel of citrus fruit and cut into 2-inch cubes. Fill medium nonstick skillet with water and butter or margarine. Bring to a boil, stirring occasionally, until mixture becomes a minute thick. Remove from heat and pour onto platetop.
Spread fruit pieces with egg yolk. Place bread cubes on fruit layer. Cover Japanese shape on top of fruit bowl. Refrigerate for 1 hour, or until firm and crisp. Serve sandwich-style, with foil. Store leftovers in refrigerator.
Melt butter in small saucepan over low heat until creaminess is achieved. Stir in berries and lemon juice. Pour into 8 serving bowls.