We came across this delicious recipe in Parade Magazine and immediately knew we had to feature it.
2 cups flour, sifted
cup brown sugar, packed
cup nuts, any kind, chopped
1 cup butter, melted
3 egg whites
1 cup sugar
1 lb sliced strawberries, (if frozen, thaw and drain first, and reduce sugar to cup)
2 Tbsp lemon juice
1 cup whipping cream
Stir together the first 4 ingredients and spread evenly in a shallow baking pan. Bake at 350 F for 20 minutes, stirring occasionally.
When browned, sprinkle about of the crumbs in the bottom of a 9×13″ baking dish.
In a large bowl, combine egg whites, sugar, berries and lemon juice and beat at high speed with an electric mixer until stiff peaks form – about 10 minutes.
In a separate bowl, whip the cream until almost stiff, then fold gently into the berry mixture. Pour this over the crumbs in the baking dish, and spread evenly.
Top with remaining crumble mixture and freeze 6 hours or overnight. Cut into squares and garnish with whole strawberries.
Serve almost frozen.
ABOUT THE AUTHOR
Ben Rayl authors the blog Comfortable Food, which he began in 2012. He moved to Europe in 2008 after a long career in the restaurant industry, and currently lives in Copenhagen, Denmark.
See full recipe here.
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