1c. flour
1/2c. chopped nuts (optional)
1/4c. brown sugar
1/2c. butter or margarine
Strawberry Filling:
2 egg whites at room temperature**
1T. lemon juice
3/4c. sugar
1c. whipped cream
1 lg. pkg. frozen strawberries, thawed
Mix together the flour, nuts, brown sugar, and butter. Place on a cookie sheet. Bake at 350℉ for 20 min. stirring occasionally. While crust is cooling, mix together the strawberries, sugar, and lemon juice. Fold in the whipped cream. In a separate bowl, whip the egg whites for about 10 min. or until peaks form. Then fold in the beaten egg whites into the strawberry mix. Line the bottom of an 8-inch pan with 2/3 of the crumbs. Pour strawberry mix over the crumbs. Then sprinkle the remaining crumbs over the strawberry mix. Freeze for 6 hrs. or overnight. Keep leftovers frozen.
**Pasteurized egg whites may be used as the eggs will not be cooked in this recipe. Be sure to add the lemon juice to the egg whites (instead of with the strawberries and sugar) so the egg whites will fluff.
Want to safely eat the dough?
Need to make the recipe healthier?
Want to add herbs to improve your health?
Need help to understand cooking measurements and terms?
Need more recipe ideas?
If you like this recipe/blogpost, please feel free to use the social media buttons below to share it.
