Tuesday, September 10, 2013

Frosty Strawberry Squares

This is a summer dessert that Sarah and I love but this is the first time I've made it this year. <sad face> I ran across the recipe the other day and decided to make it before we dive headfirst into apples and pumpkins. The last burst of strawberry goodness will be nice this evening since it's a hot day. I will warn you though that it can make a mess when you're whipping the egg whites and strawberries together.

Frosty Strawberry Squares
from the Better Homes & Gardens New Cookbook
serves 12-16

1 c flour
1/2 c chopped walnuts
1/2 c butter, melted
1/4 c packed brown sugar
2 egg whites
2 c sliced strawberries
1 c sugar
2 Tbsp lemon juice
1 c whipping cream

For crumb mixture, combine flour, nuts, butter, and brown sugar. Spread evenly into a shallow baking pan. Bake in a 350* oven for 20 minutes, stirring occasionally. Sprinkle 2/3 of the crumbs into a 13x9x2 baking pan.

In a large mixing bowl, combine the egg whites, strawberries, sugar, and lemon juice. Beat with mixer on high speed about 10 minutes or till stiff peaks form. In another mixing bowl, beat the whipping cream till soft peaks form. Fold whipped cream into strawberry mixture. Spoon evenly over crumbs in baking pan; sprinkle remaining crumbs on top. Cover and freeze at least 6 hours or until firm.

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