| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 10 |
oz |
Package frozen strawberries, thawed |
| 1 |
c |
Whipping cream |
| 1/2 |
c |
Sugar |
| 1 1/2 |
c |
Champagne |
| 2 |
|
Egg whites |
| 1/4 |
ts |
Cream of tartar |
| 1/4 |
c |
Sugar |
INSTRUCTIONS
Mash strawberries; set aside. Combine whipping cream and 1/2 c sugar in a
medium saucepan; cook over low heat, stirring constantly, until sugar
dissolves. Stir in strawberries and champagne. Pour mixture into a 13 x 9 x
2- inch pan; freeze until mixture is almost firm.
Beat egg whites (at room temperature0 ands cream of tartar until foamy.
Gradually add 1/4 c sugar, 1 Tbsp at a time, beating until stiff peaks
form; fold into champagne mixture. Freeze until firm. Makes 1 quart.
//^oo^\\ From the hearth in Sandee's Kitchen...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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