Fresh strawberries are combined with brown sugar, egg whites and lemon juice, and whipped into a lovely pink froth. Whipped cream is carefully folded in to make a lovely light filling that is spooned into a homemade walnut crumb crust. A bit of reserved c
INGREDIENTS (for 1 servings):
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 cup butter
- 1/2 cup chopped walnuts
- 2 egg whites
- 1 cup white sugar
- 2 cups fresh strawberries
- 1 cup heavy cream
- 1 teaspoon lemon juice
Mix flour, sugar and butter until crumbly. Add walnuts. NOTE: If you use frozen strawberries, use 2/3 cup sugar and 10 ounces frozen strawberries.
Place 2/3 of the mixture in 9 x 13 inch baking dish and bake at 300 degrees F (150 degrees C) for 20 minutes.
In large deep bowl, stir together egg whites, sugar, strawberries and lemon juice. Whip with electric mixer at high speed for 10 minutes.
In another mixing bowl, whip whipping cream until stiff and fold into strawberry mixture. Spread over crumb mixture in baking dish. Sprinkle with remaining crumb mixture. Freeze for 6 hours or overnight before serving.