This is a yummy recipe from my childhood that came from my mom's cooking with whole wheat cookbook. I loved this as a kid and it's still just as tasty.
I've posted the recipe just in time for strawberry season.
Crust:
1 cup whole wheat flour
1/2 cup butter, melted
1/4 brown sugar
Filling:
2 egg whites
1/2 cup sugar
2 cups fresh strawberries (16 oz frozen bag)
1 tbsp vanilla
1 tbsp lemon juice
1 cup whipping cream
Combine crust ingredients in a 9x12 baking dish. Bake in a 400 degree oven for 10 minutes.
While crust is cooling prepare filling by combining the egg whites, sugar, strawberries, vanilla and lemon juice in a mixing bowl. Whip for a full 15 minutes. (Using a kitchen aid mixer would be perfect for this - too bad I don't have one....)
In a separate bowl whip the cream. Fold whipped cream into the strawberry mixture and combine gently. The egg whites do not get cooked - if you have issues with that don't make this recipe!
Lightly pack cooled crumbs into bottom of pan. Spread strawberry mixture on top. Freeze. Let it soften slightly at room temperature before serving. So delicious!
I've posted the recipe just in time for strawberry season.
Crust:
1 cup whole wheat flour
1/2 cup butter, melted
1/4 brown sugar
2 egg whites
1/2 cup sugar
2 cups fresh strawberries (16 oz frozen bag)
1 tbsp vanilla
1 tbsp lemon juice
Combine crust ingredients in a 9x12 baking dish. Bake in a 400 degree oven for 10 minutes.
While crust is cooling prepare filling by combining the egg whites, sugar, strawberries, vanilla and lemon juice in a mixing bowl. Whip for a full 15 minutes. (Using a kitchen aid mixer would be perfect for this - too bad I don't have one....)
In a separate bowl whip the cream. Fold whipped cream into the strawberry mixture and combine gently. The egg whites do not get cooked - if you have issues with that don't make this recipe!
Lightly pack cooled crumbs into bottom of pan. Spread strawberry mixture on top. Freeze. Let it soften slightly at room temperature before serving. So delicious!
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