CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Eggs, Dairy |
|
Dessert |
12 |
Servings |
INGREDIENTS
1 |
c |
All-purpose flour |
1/4 |
c |
Packed brown sugar |
1/2 |
c |
Chopped walnuts |
1/2 |
c |
Butter or margarine |
2 |
|
Egg whites |
2 |
tb |
Lemon juice |
3/4 |
c |
Sugar |
1 |
pk |
(10-oz) frozen strawberries; partly thawed -or- |
2 |
c |
Sliced fresh strawberries |
1 |
c |
Whipping cream; whipped -or- |
1 |
ct |
(14.5-oz) frozen whipped dessert topping; thawed |
INSTRUCTIONS
In bowl stir together flour, brown sugar, walnuts & butter. Spread evenly
in 13x9x2-inch baking pan. Bake at 350 for 20 minutes, stir occasionally.
Remove from oven. Cool. Sprinkle 2/3 of mixture in bottom of same pan.
Reserve remaining mixture. In large mixer bowl combine egg whites, sugar,
berries & lemon juice; beat at low speed until stiff peaks form (tips stand
up straight), about 10-12 minutes. Fold in whipped cream. Spoon over
mixture in pan; top with reserved crumbs. Freeze 6 hours or overnight. Cut
in squares. Trim with fresh strawberries, if desired. Makes 12-15 servings.
MRS F.L. (DENISE) FRANKS, JR.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
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