This dessert recipe will keep for up to 3 months in your freezer, well wrapped. It's fluffy, sweet, and fruity - the perfect end to any meal.
Prep Time: 35 minutes
Cook Time: 15 minutes
Ingredients:
- 1/2 cup butter, softened
- 1/3 cup brown sugar
- 1-1/2 cups flour
- 1/2 cup chopped walnuts
- 10 oz. pkg. frozen raspberries, thawed
- 2 pasteurized egg whites
- 1 cup sugar
- 1 Tbsp. lemon juice
- 1 tsp. vanilla
- 1 cup heavy cream, whipped
Preparation:
Preheat oven to 400 degrees F. In large bowl, combine butter, brown sugar, flour, and nuts until crumbly. Spread crumbs in 9x13" pan (do not press down). Bake, stirring twice during baking time, until crumbs are light golden brown, 10-15 minutes. Cool until you're able to handle the crumbs; reserve 1/2 cup. Press remaining crumbs into bottom of pan.
In large bowl, combine remaining ingredients except whipped cream. With electric mixer, beat this mixture for 15-20 minutes until stiff peaks form. The mixture will increase in volume, almost filling the bowl. Fold in whipped cream and spread on crumbs on pan. Top with remaining crumbs, cover, and freeze at least 8 hours before serving. Serves 12-15
