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A refreshing strawberry dessert.
Preheat oven to 325°F.
Combine flour, brown sugar, almonds and melted butter and spread in an 8×8″ pan. Bake at 325°F for 20 minutes. Stir a couple of times. Cool.
Once cooled, evenly press 2/3 of the mixture in the 8×8″ pan to create the crust.
Beat egg whites and granulated sugar until stiff.
Beat whipping cream until soft peaks form.
Gently combine beaten egg whites, whipped cream, lemon juice, and crushed strawberries. Spread the mixture over the crust.
Sprinkle remaining crust/crumb mixture on top.
Freeze for 3-6 hours.
Cut in squares to serve. Garnish with additional strawberries if desired.
4 Comments
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Georgie on 6.5.2011
What a beautiful and incredible summer dessert!
Desicook on 6.5.2011
Is it safe to eat raw egg whites? How about for kids aged 5-11? Silly question, I know but just wondering….
andilynn on 6.4.2011
missamy, my mom and I made this recipe a long time ago and it is very delicious. I actually forgot about it and am so glad that you posted it, thank-you!!
squarefootcook on 6.3.2011
That looks so pretty!