If you need a recipe for high-protein snack bars, try this one!
| Prep Time: | 30 mins |
| Cook Time: | 6 hrs |
| Total Time: | 6 hrs 30 mins |
| Servings: | 24 |
| Yield: | 1 – 9×13 inch dish |
Ingredients
- 1 cup all-purpose flour
- ½ cup packed brown sugar
- ½ cup chopped walnuts
- ½ cup butter, melted
- 2 egg whites
- 1 cup white sugar
- 2 cups sliced strawberries
- 2 tablespoons lemon juice
- 1 cup heavy cream
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- Line a rimmed baking sheet with aluminum foil. In a bowl, stir together the flour, brown sugar, walnuts and melted butter. Toast in the oven until walnuts are fragrant, about 15 minutes; stir occasionally. Sprinkle 2/3 of the walnut mixture evenly over the bottom of the 9×13 inch dish.
- In a large bowl, whip the egg whites with the lemon juice until they can hold a soft peak. Gradually add white sugar while continuing to whip to firm peaks. Fold in the strawberries.
- In a separate bowl, whip the cream with an electric mixer until stiff but not grainy. Fold into the strawberry mixture. Spoon over the crust in the dish and spread evenly. Top with the remaining walnut mixture. Freeze for 6 hours, or overnight.
Nutrition Facts
| Calories | 159 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 37 mg |
| Sugars | 14 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I got this recipe from a friend more than 25 years ago. The original recipe called for whipping the 2 cups of strawberries with the egg whites, sugar and lemon juice in step 2. It comes out a pretty pink and you don’t see any strawberries. There’s no problem cutting it when frozen. Can be done either way. You need a very large pan to combine the whipped cream with the strawberry mixture! It is delicious!
There is a very slight risk of salmonella infection from the raw egg whites used to make it. If you want to eliminate that risk completely, use pasteurized whites, which are available either dried or fresh.
Wish I had read the reviews and mashed the strawberries. It’s really difficult to eat frozen slices. Luckily I had chopped too many nuts, maybe an extra half a cup, and just threw them in. Didn’t need extra butter or sugar. I also used pecans instead of walnuts (personal preference). It was delicious!
Will surely make this again. It was a big hit in the household. As others, we upped the crust by 50% and not having walnuts used toasted pecan with sea salt. Double yum. Also had no cream, but whipped up chilled whole evaporated milk. Definately a Keeper.
There are 3 similar recipes for same thing, however HEAVY CREAM DOESN’t work! You have to use WHIPPING CREAM…BIG DIFFERENCE
I will make it again someday but I really like everything with it together.
TRe pan was to large and sweeter than I would have liked it. If I make this again I would prepare like said but cut down the sugar and place them in dessert bowls.
Too much work. Not able to successfully make. So many recipes here are excellent. Likely not make this again but it gave me ideas. I hope others enjoy it. did have good flavors.
Great recipe for warm weather events. Received a similar recipe from my cousin and make it often in the summer
I’m giving the recipe 3 stars for these reasons. * I made the recipe exactly as written and found that a 9×13 in pan is much too large. I ended up throwing the first batch away and down sized to an 8×8. * The chopped walnuts are much too large and hard to cut preventing you from making presentable portions. Much better ground up. * The strawberries sliced and frozen are also too hard to cut, and bite comfortably. I agree with other reviews. They should be ground up and incorporated into the cream and egg whites.
That’s Good Stuff
That’s Good Stuff
I have had this recipe forever and it is one of my all-time favorite go-to recipes. Everyone loves it and it is light and refreshing.
Save a lot of time and just use cool whip topping fold in frozen thawed strawberries and pour over your crust and freeze, absouluty delicious.
Our favorite summer time dessert! We now use Cool Whip instead of whipping up the heavy cream.
No crusts at all! Just spread into a 9x 9 pan and froze. Delicious and fresh- no guilt! Making it again soon!
Quick and easy to make. Good treat for the kids.
Delicious and was a big hit. Very easy to make. I was using a hand mixer and would change to my standup mixer next time. It took a long time for the meringue portion to get thick. I would also cut the strawberries smaller as the sliced were a tad hard when frozen. I also added some fresh on the finished dessert. I also cooked the crumble a bit longer to make it a bit crispier. 15 minutes didn’t do it so it was more like 18-20. It’s so good.
Everyone loved it! I only changed to pecans. Otherwise made it as the recipe said
Winning recipe
This was delicious. I did follow another readers suggestion and cut my strawberries in chunks. I also found if you let it sit out for about 20 mins it’s much easier to cut and eat.