This recipe also calls for the use of the food processor and I'm pleased to report that it worked much better this time! See?
DD was excellent help breaking up the graham crackers. There is also some pecans in there.
I processed that until fine then added melted butter, flour and brown sugar.
(Don't worry - the exact recipe will be at the end)
Little blurry but DD was stirring away!
While this mixture was "baking" in the oven, I got to separate a couple eggs. Now don't laugh but I'd never separated eggs before. First time = success!!
Blending egg whites & sugar.
Squeezing lemon juice
Doesn't this look yummy?!
Almost ready for the freezer!
Now we wait...
And it was worth it!
Recipe originally pinned from www.pipandebby.com
Ingredients:
1/4 cup pecans
4 graham crackers, broken into pieces
10 tbl. melted butter
1 cup flour
1/3 cup brown sugar
2 egg whites
1/2 cup sugar
1 cup heavy whipping cream
juice from 1 lemon
4 oz softened cream cheese
2 cups strawberries
Instructions:
Preheat oven to 325. Spray 8x8 pan with cooking spray and set aside.
In a food processor, combine pecans and graham crackers. Process into fine crumbs.
Add crumbs to large bowl with butter, flour & brown sugar.
Mix well. Spread crumbs evenly on a rimmed baking sheet lined with parchment paper.
Bake in the preheated oven for 20 mins, stirring half-way through.
Meanwhile, in a medium bowl combine egg whites & sugar.
Using a handheld mixer, mix on medium speed for 3 mins.
Add whipping cream. Mix on medium speed for another 6 mins.
Add lemon juice & cream cheese. Mix on low speed until creamy.
Coarsely chop strawberries. Gently fold strawberries into cream mixture.
Press half the crumb mixture into the prepared baking dish.
Top with strawberry/cream mixture.
Top with remaining crumbs.
Cover with foil and freeze for at least 3 hrs.
I'm thinking about trying this again for the 4th of July with a combination of strawberries and blueberries.
Enjoy!
YUM!
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