Thursday, May 28, 2009

Mile High Strawberry Dessert

This whipped, frozen strawberry dessert is a cool treat for a warm summer day. I've been making it for decades...ever since I tasted it at a barbecue one summer. It is from a local church cookbook...submitted by a Bev K. That happens to be the same Bev that is also a contributor to this very blog. With local strawberries now available...it's the perfect time for trying this flavourful frozen delight.


Crust:
  • 1/2 cup melted butter
  • 1 cup flour
  • 1/4 cup light brown sugar
  • 1 cup chopped pecans (or walnuts)
Preparation:
  1. Place flour, brown sugar, chopped pecans and melted butter into a 9" x 13" pan.
  2. Mix well.
  3. Bake in a preheated oven at 350º for 20 minutes...stirring occasionally.
  4. Pack crumbs firmly into the bottom of the pan with a fork.
  5. Cool.

Strawberry Filling:
  • 2 egg whites*
  • 1 cup sugar
  • 2 cups sliced fresh strawberries or 1 box (10 oz.) frozen strawberries, partially thawed
  • 2 tbsp. lemon juice
  • 1 cup whipping cream
  • fresh strawberries (optional)
Preparation:
  1. Combine egg whites, sugar, berries and lemon juice in large, deep mixing bowl.
  2. Beat on high speed until stiff...about 10 minutes.
  3. Whip the whipping cream in a separate mixing bowl....and fold into the strawberry mixture.
  4. Spoon over the cooled crumb crust in the pan.
  5. Place in the freezer and freeze for at least 6 hours or overnight before serving.
  6. Remove from the freezer about 10 to 15 minutes before serving.
  7. Cut into squares and serve partially frozen.
  8. Top individual servings with a dollop of whipped cream and sliced fresh strawberries (if desired).
Editorial note:  Pregnant women, children and people with compromised immune systems should not consume raw eggs because of the possibility of salmonella.  Pasteurized egg whites are readily available in the egg section of the grocery store. 

    Enjoy!

    16 comments:

    1. Wow, that looks great. Thanks for all the wonderful recipes!

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    2. Beautiful photos, Judy. That is one of my favorite summer desserts-I too have made it for years. It really is as good as it looks !!

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    3. Judy .. .your pictures are amazingly mouthwatering. I smiled at the comment that you have been making this dessert that was Bev's all along. I also have posted one or two of Bev's recipes (before this blog began) . . .we're a lucky bunch to have her as one of our contributors.
      Thanks for the recipe. . Bev. . .and Judy for the wonderful way in which you posted it.

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    4. Thanks for the recipe, Bev and the picture, Judy! The picture sells it, but the recipe is needed. I've never made this and will have to try it this strawberry season.

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    5. I have some ripe strawberries...you are making my mouth water!

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    6. I am soooo in to having a slice of that RIGHT NOW! What a great recipe on a warm 'almost' summer day like today!

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    7. I *love* that this does not use cool whip :)

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    8. does this blog come with the optional feature of paying someone to come over and make this for me? ;) it looks divine, and i'll be sure to try it someday!

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    9. I had to buy strawberries today and make this. It is wonderful!

      In the crust I used roasted walnuts which were awesome. My mixer flung a few strawberries around until they gooed into fluff with the egg whites. So of course I had to eat those cast-offs right away. 8-)

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    10. This is a yummy dessert. I would recommend that everyone try this one. Your pictures make it so tempting to try. Kathy

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    11. This looks so lovely Judy! Your photos are fabulous, too.

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    12. I'm glad it's strawberry season..my g'daughter and I looked at this today and we both ooh'd and ahh'd!

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    13. This sounds like a great dessert for the warm weather months coming our way. YUM!

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    14. OH... this is delightful. Berries are fresh and sweet this time of year so I will have to give this delightful recipe a try.

      Thanks for sharing.

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    15. Is this recipe diabetic suitable? I have a few friends that are diabetic and I'm always challenged with what to make for desert so that they can eat them too. It would be great if you would include some desert alternatives for diabetics that also taste really good.

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    16. to unknown ...
      I do not know if any of the MGCC are cooking for diabetics in the family, but some dessert alternatives for diabetics is a good idea. Something we could incorporate.
      This particular dessert does not look like it is low in sugar. I would suggest a cream puff idea with a low sugar pudding or whipped cream filling. Almond Puff is a good idea ... if you only apply a very thin icing on top. Muffins and scones can be low sugar. I'm sure there are others... but one would have to look through them. I know that carbs play a big role in the sugar count... so that is another thing to consider.

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