Frozen Strawberries and Cream Desserts
Fun, fast and simple to make frozen strawberries and cream desserts.
- 1/4 cup pecans, toasted
- 4 whole graham crackers,
- broken into pieces
- 10 tablespoons butter, melted
- 1 cup all-purpose flour
- 1/3 cup brown sugar
- 2 egg whites
- 1/2 cup sugar
- 1 cup heavy whipping cream
- Juice from 1 lemon
- 4 oz. cream cheese, softened
- 2 cups strawberries, hulled and chopped
Preparation time 20mins
Cooking time 30mins
Preheat oven to 325˚ F. Coat an 8×8-inch square baking dish with cooking spray and set aside. In a food processor, combine the pecans and graham cracker pieces.
Process until finely ground. Add the crumbs to a large bowl, together with the butter, flour and brown sugar. Mix well. Spread the crumbs evenly on a rimmed baking sheet lined with parchment paper. Bake in the preheated oven for 20 minutes, stirring once half way.
In a medium bowl, combine egg whites and sugar. Using a hand-held mixer, mix on medium speed for 3 minutes. Add whipping cream and blend on medium speed for an extra 6 minutes. Add lemon juice and cream cheese and blend on low speed until creamy. Gently fold in strawberries with a spoon.
Press half of the crumb mixture into the bottom of the prepared baking dish. Top with strawberry-cream mixture, followed by the remaining crumbs. Cover with foil and freeze for a minimum of 3 hours before serving.