I try new recipes all the time. Some I make more than once, like this one. Dorothy gave me this recipe about 30 years ago. She's the wife of the physician who delivered our eldest daughter in a small jungle hospital in South America. I remember first eating this - it was so deliciously cool and frosty - perfect for a hot and humid climate.
I've made this recipe more times than I can count. I like having it in the freezer during the summer - to me, it's better than ice cream!
1 1/4 cups all-purpose flour
1/2 cup butter
1/3 cup sugar
1/2 cup walnuts or pecans (optional)
Crumble the above ingredients all together, using your hands or a food processor. Place in a 9 x 13 inch glass pan. I just put all the ingredients in the pan and mix it there. Bake at 350 degrees for 20 minutes, stirring once or twice. Let cool completely. Take out about 1/3 of the crumbs to use for a topping, and ensure that the remaining crumbs are scattered evenly over the pan bottom. Set aside while you make the filling.
2 egg whites
1/2 cup sugar
1 1/2 cups partially frozen strawberries (or raspberries)
2 teaspoons lemon juice
1 cup whipping cream
In a large mixing bowl, place the egg whites, sugar, strawberries (with any juice) and lemon juice. Beat at high speed for 10 minutes. You will have a bowl full of lovely strawberry meringue. This can splatter so take precautions.
Whip the cream in a separate bowl until stiff. Fold cream into the strawberry mixture. Turn into glass pan, on top of crumbs. Smooth the top, sprinkle on reserved crumbs. Freeze for at least 6 hours. Cut into squares to serve.
It's so pretty too! I think I'll make it this weekend. Happy weekend to you.ReplyDelete
Just getting excited about this from the photo then I saw the nuts! Looks good.ReplyDelete
sounds cool and refreshing!ReplyDelete
it looks very delicious!!!it makes my mouth watering.thanks for the recipe!!
have a nice weekend,
Hmmmm. I have some strawberries in my fridge. Could I make THIS for breakfast? :)ReplyDelete
Oh , this is one of my favorites. Too bad the weather around here doesn't warrant such a ymmmy dessertReplyDelete
That is a beautiful dessert and it sounds wonderful. Hmmm, perhaps I can put in a call to my daughter in time.ReplyDelete
I like to have this sort of think in the freezer in the summertime too. I have a recipe that uses sorbet and angel food cake - always ready for company.ReplyDelete
This looks great Lorrie!ReplyDelete
I love the pink it really is appealing!
mmmm..sounds refreshing and light too :)ReplyDelete
Better than ice cream? Well then, I really must try it . . . looks totally yummy. Thanks for sharing and a great weekend to you.ReplyDelete
That looks like a lovely dessert for the season. Yum!ReplyDelete
A recipe much like this has been a favorite over here for some 30 years as well...we call it Mile High Strawberry Dessert.ReplyDelete
Your dessert sounds delicious and at last a recipe that I can make with the unused egg whites left over from making rich shortcrust pastry.ReplyDelete
I've never seen this recipe before! I'm excited to try it! I wonder if it would work with blackberries. I still have a lot in the garden!ReplyDelete
Looks delicious, and such a beautiful color!ReplyDelete
Yummy this looks so tasty. I will certainly try this tricky recipe :)ReplyDelete
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Oh, I remember this from my childhood! Mmmmm... as I recall, it is wonderful. Thanks for sharing the recipe. IReplyDelete