Frozen Strawberry Delight
A delightful frozen treat. A creamy, lemon-scented strawberry filling is sandwiched between a nutty shortbread crumble.
1 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/2 cup nuts, chopped
1/2 cup butter or margarine, melted
2 large egg whites
2/3 cup granulated sugar
1 (10-ounce) package frozen strawberries
2 tablespoons lemon juice
1 (13.5-ounce) container non-dairy whipped topping
- In a bowl mix together flour, brown sugar, chopped nuts, and melted butter. Spread the crumbled mixture in a shallow pan (do not press down). Bake in a preheated oven at 350°F (175°C) for 20 minutes, stirring occasionally. Remove from the oven and cool; set aside.
- In a large bowl combine egg whites, sugar, frozen strawberries, and lemon juice. Beat at high speed with an electric mixer for 10 to 15 minutes or until stiff peaks form. Fold in non-dairy whipped topping.
- Sprinkle half of the baked crumb mixture in a 13x9x2-inch pan and spoon the strawberry mixture on top. Sprinkle the remaining crumb mixture on top. Cover and freeze for 8 to 10 hours. Thaw for 10 to 15 minutes before serving.
Makes 12 servings.