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Categories:
flour hazelnuts butter brown sugar fruit filling egg whites strawberries sugar lemon juice almond whipping cream
Viewed: 15 - Published at: 8 years agoIngredients
- Crumb Base and Topping
- 1 cup flour
- 1/2 chopped hazelnuts (or walnuts, or pecans, or sliced almonds)
- 1/2 cup butter, melted
- 1/4 cup packed brown sugar
- Fruit Filling
- 2 egg whites
- 2 cups sliced strawberries
- 1 cup sugar
- 2 tablespoons lemon juice
- 1 teaspoon almond extract, optional-good if using almonds for the nuts
- 1 cup whipping cream
Method
- For crumb mixture, combine flour, nuts, margarine, and brown sugar. Spread evenly on to a cookie sheet.
- Bake at 350 degrees for 20 minutes; stir occasionally.
- Sprinkle 2/3 of the crumbs into a 13x9 baking pan.
- In a large mixing bowl combine egg whites, strawberries, sugar, and lemon juice.
- Beat with an electric mixer on high speed about 10 minutes or until stiff peaks form. In a small mixing bowl, beat the whipping cream until soft peaks form.
- Fold whipping cream into strawberry mixture.
- Spoon evenly over crumbs in baking pan. Sprinkle remaining crumbs on top.
- Cover, label and freeze for least 6 hours or until firm; Serve frozen.
