| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
Jewish |
Desserts, Excellent, Fruit, Pareve |
15 |
Servings |
INGREDIENTS
| 1 |
|
Box frozen strawberries in syrup, 10 or 16 ounce |
| 1 |
|
Egg white, at room temperature |
| 1 |
c |
Sugar |
| 2 |
tb |
Lemon juice, at room temperature |
| 1 |
|
Container frozen pareve whipping cream, or 1 pt whip cream |
| 2 |
|
Graham cracker pie crust, 9 inch, or cookie pie crust |
INSTRUCTIONS
Thaw frozen strawberries to room temperature.
Combine all ingredients (except whipping cream and crust) in standing mixer
bowl. Beat for 30 minutes. Start at low and gradually move to highest
speed. The mixture will increase in volume to fill 3 quart bowl.
In a separate bowl, whip the cream and fold into strawberry mixture. Pour
into prepared pans. Freeze until solid.
NOTES : Keeps well in freezer for several weeks.
Recipe by: Here It's Delicious Posted to JEWISH-FOOD digest V97 #149 by
"Candace A. Wadler" <chavakayla@townlink.com> on May 02, 1997
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