This is a fabulous summer dessert recipe using fresh strawberries. One of our Cool-jams dessert favorites! Strawberry fluff is frozen on a sweet walnut crust before cutting into squares to serve. Enjoy this treat on a hot summer day.
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1/2 cup butter, melted
2 egg whites
1 cup white sugar
2 cups sliced strawberries
2 tablespoons lemon juice
1 cup heavy cream
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Line a rimmed baking sheet with aluminum foil. In a bowl, stir together the flour, brown sugar, walnuts and melted butter. Toast in the oven until walnuts are fragrant, about 15 minutes; stir occasionally. Sprinkle 2/3 of the walnut mixture evenly over the bottom of the 9x13 inch dish.
3. In a large bowl, whip the egg whites with the lemon juice until they can hold a soft peak. Gradually add white sugar while continuing to whip to firm peaks. Fold in the strawberries.
4. In a separate bowl, whip the cream with an electric mixer until stiff but not grainy. Fold into the strawberry mixture. Spoon over the crust in the dish and freeze