1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup butter
1/2 cup chopped walnuts or pecans
2 egg whites
1 cup white sugar
2 cups fresh strawberries
1 cup heavy cream
1 teaspoon lemon juice
Preheat oven to 300 degrees. Mix flour, sugar and butter until crumbly. Stir in chopped walnuts or pecans. Press two-thirds of the mixture in the bottom of a 9" x 13" baking pan. The remaining crumble will be used for the topping. Bake in preheated oven for 20 minutes. Cool crust completely. In large bowl, stir together egg whites, sugar, berries and lemon juice. Beat on high with electric mixer for 10 minutes. In another bowl, whip the cream until stiff and fold into strawberry mixture. Spread over cooled crust. Sprinkle with remaining crumb mixture. Freeze for 6 hours or overnight before serving.
Allow to set at room temp for 10 minutes before cutting into squares to serve.
You can omit the nuts but it changes the texture of the recipe.
This recipe is shared May 9-13, 2016
on NewsTALK 94.3 FM, AM 570 WKYX,
AM 1560 WPAD, AM 1450 WDXR, and AM 1320 WNGO
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY
Check out more recipes online at: "http://www.banksmarket.com
