Sunday, August 21, 2011

Off-the-Deep-End Strawberry Squares!

This was one of my favorite desserts as a child growing up in Phoenix - and if you are hot this summer this is the dessert for you! Easy and refreshing! The challenge is not eating all the crust straight from the pan - I just love butter, sugar and nuts! If you are lucky enough to have a pool, wait 30 min after eating and then jump in the deep end!

Off-The-Deep-End Strawberry Squares serves 12

1 and 1/2 cups flour
5 tablespoons brown sugar
3/4 cup chopped walnuts
3/4 cup melted butter
2 egg whites
1/2 cup sugar
2 cups sliced strawberries
2 tablespoons lemon juice
1 cup cream whipped

Mix together the flour, sugar, walnuts and butter and spread in a 13x9 inch pyrex and bake at 350 degrees for about 30 min, stirring occasionally until browned. Let cool and remove about a cup for sprinkling over the top. Press the rest into the bottom of the same pan when cool. Meanwhile, in a mixer combine egg whites, sugar, berries and lemon juice and mix at low speed until it begins to thicken - just a couple min. Then increase to high speed and let beat about 10 min or until big and fluffy - you won't believe how big! Fold in the whipped cream and spread over mixture in pan and top with reserved nut mixture. Freeze at least 6 hours or overnight, let sit on the counter a few min until it softens a little then cut into squares and serve.

Post Note: That is the original recipe down in the corner - it's taped onto a index card and I have no idea where it originally came from!

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