Karen’s Strawberry Dessert

 Frozen Strawberry Dessert

Crust

• 1½ cups sifted all-purpose flour
• ¼ cup packed brown sugar
• ½ cup chopped nuts
• ½ cup melted butter

Filling

• 2 egg whites
• 1 cup granulated sugar
• 2 cups sliced strawberries (or one 10-oz package)
• 2 Tbsp lemon juice
• 1 cup whipping cream, whipped

Directions

1. Mix the first 4 ingredients and pour into a shallow cookie-sheet pan.
2. Bake 20 minutes at 350°F, stirring occasionally.
3. Sprinkle ⅔ of the baked crumb mixture into a 9×13-inch pan.
4. Combine egg whites, sugar, berries, and lemon juice. Beat at high speed about 10 minutes.
5. Whip cream and fold in.
6. Spoon mixture over crumbs. Top with remaining crumbs.
7. Freeze 6 hours.

Alternate crust

• 1½ cups almond flour
• ½ cup coconut (blend with flour)
• ¼ cup honey
• ⅛ tsp salt
• ½ cup melted butter
• ½ tsp vanilla