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| Strawberry Chantilly |
"My sister-in-law gave me this recipe. It is really light and tasty after summer BBQ get-togethers."
Ingredients :
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 cup butter
- 1/2 cup chopped walnuts
- 2 egg whites
- 1 cup white sugar
- 2 cups fresh strawberries
- 1 cup heavy cream
- 1 teaspoon lemon juice
Instructions :
| Prep : 30M | Cook : 12M | Ready in : P1D |
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- Preheat oven to 300 degrees F (150 degrees C).
- Mix flour, sugar and butter until crumbly. Stir in chopped walnuts.
- Press two-thirds of the mixture in the bottom of a 9x13-inch baking dish; the remaining crumble will be used for the topping. Bake in preheated oven for 20 minutes. Cool crust completely.
- In large deep bowl, stir together egg whites, sugar (see Cook's Note), strawberries, and lemon juice. Whip with electric mixer at high speed for 10 minutes.
- In another mixing bowl, whip whipping cream until stiff and fold into strawberry mixture. Spread over cooled crust. Sprinkle with remaining crumb mixture. Freeze for 6 hours or overnight before serving.
Notes :
- You can substitute one 10-ounce package of frozen strawberries (thawed); with frozen berries, decrease sugar to 2/3 cup.
- Substitute 1/4 cup pasteurized liquid egg whites for the raw egg whites, if you prefer. Pasteurized whites take longer to whip, but will work just fine.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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