This recipe was featured in Spring into Strawberries.
Strawberry Recipe Contest Winner: Spring brings thoughts of warmer days and sweet fruits. The strawberry is celebrated far and wide, including in the Texas town of Poteet, which fetes the berry every April, this year from the 4th through 6th. In honor of the festival, here are some ways to enjoy the red, ripe fruit, including this month’s winning recipe.
Jan Box | Trinity Valley EC
1 cup sifted flour
1/4 cup brown sugar
1/2 cup chopped walnuts
1/2 cup melted butter
2 egg whites
1 cup sugar
2 cups sliced strawberries or 10 ounces frozen berries, thawed
2 tablespoons lemon juice
1 cup heavy cream
- Preheat oven to 350 degrees. Mix flour, brown sugar, walnuts and butter and place into the bottom of a shallow pan. Bake at 350 degrees for 20 minutes. Stir occasionally.
- Sprinkle 2/3 of the crumbs in the bottom of a 13-by-9-by-2-inch pan. Combine egg whites, sugar, strawberries and lemon juice. Beat at high speed with an electric mixer or in a blender for 10 minutes.
- Whip cream in a separate bowl until stiff and fold into strawberry mixture. Pour into crumb-lined pan and top with reserved crumbs. Freeze at least 6 hours.
- Serve with a dollop of whipped cream and a fresh strawberry on the side.
Servings: 8. Serving size: 1/2 cup. Per serving: 450 calories, 5.4 g protein, 25.5 g fat, 48.8 g carbohydrates, 1.8 g dietary fiber, 29 mg sodium, 34 g sugars, 71 mg cholesterol
Cook’s Tip: If using frozen berries with added sugar, reduce amount of sugar by 1/3 cup.
