Wednesday, October 12, 2011

Frozen Strawberry Dessert

                                    FROZEN STRAWBERRY DESSERT

Makes a 13x9 pan

Ingredients
2  cups flour
½  cup firmly packed brown sugar
1  cup chopped walnuts or pecans
1  cup butter, melted

2  egg whites
1  cup sugar
2  Tablespoons lemon juice
1  cup heavy whipping cream
2  cups coarsely chopped fresh strawberries or a 10 oz. package frozen, sliced strawberries, with no sugar added and partially thawed


Instructions
1.  Preheat oven to 350°.
2.  In a medium bowl, mix together the flour, brown sugar, nuts and melted butter, with your fingertips.
3.  Spread the mixture evenly into an ungreased 13 x 9 inch pan. Do not press down.
4.  Bake at 350° for 20 minutes.  Be sure to stir up the crumble mixture every 5 minutes during the bake time. 
5.  After the crumble is done baking, spoon out and reserve 1 cup of the baked crumble mixture for the topping.   Set aside. 
6.  Evenly spread the remaining crumble mixture around in the 13x9 pan, do not press down. 
7.  Let crust cool for about an hour before proceeding. 
8.  Place the chopped strawberries into a food processor and pulse a couple of times to produce diced strawberries.  You don't want puree, just diced strawberries.  Set aside.
9.  In a large bowl (4 quarts or larger) beat the eggs whites until you get soft peaks.
10.  Add in the sugar and lemon juice and beat for 1 or 2 minutes again.
11.  Add in the diced strawberries and beat the egg white mixture on high for 7 to 10 minutes, or until the mixture is evenly thickened and you have medium to stiff peaks.
12.  Do not wash the beaters.  Use them to beat the whipping cream.
13.  In a medium bowl, beat the whipping cream until soft peaks form, this should take about 3 to 5 minutes.  Set aside. 
14.  With a rubber spatula, combine the beaten egg whites/strawberry mixture and the whipped cream. 
15.  Spoon the strawberry mixture over the cooled crust and spread out evenly. 
16.  Sprinkle the top of the strawberry mixture with the reserved crumble mixture. 
17.  Cover with plastic wrap and freeze for 6 hours or overnight. 
18.  Serve frozen with a side of fresh strawberries.


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