Mix until crumbly:
1 cup flour
1/4 cup brown sugar
1/2 cup butter, melted
1/2 cup chopped walnuts or pecans
Spread crumb mixture on a cookie sheet and bake at 400 degrees for 15 minutes.
Stir it a couple times as it browns slightly – about 15 minutes.
Remove from oven and press ½ to ¾ of the crumbs into a 13 X 9 inch pan or Pyrex dish.
Save the rest of the crumbs for topping. Cool completely.
In a big bowl, on your stand mixer, combine:
2 egg whites (can use pasteurized egg whites)
2 cups strawberries, sliced, or 2 cups red raspberries
1 cup sugar
1 tsp. vanilla
1 Tblsp. lemon juice
Beat on low speed to blend, and then whip at high speed for 15-20 minutes-
until your bowl is filled with pink fluff! Peaks will form when beaters are lifted.
Fold in 1 cup whipping cream that you have whipped in a separate bowl.
Gently spoon filling over the crumb crust and sprinkle the top with reserved crumbs.
Cover and freeze. Serve with a spoon of whipped cream and a fresh berry.
- We’re only using the egg whites and they will be frozen the entire time, but if you are concerned, pasteurized egg whites can be found in most supermarkets and they will take a bit longer to beat to stiff peaks. Don’t get discouraged!
- You can make this recipe using a hand-held mixer.
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