Frozen Strawberries and Cream Dessert
A delicious and creamy frozen dessert made with fresh strawberries.
Servings: 12 people
Ingredients
Crumb Mixture
- 4 sheets graham crackers
- ½ cup pecans
- 10 tablespoons butter, melted
- 1 cup flour
- ⅓ cup brown sugar
Strawberries and Cream
- 2 egg whites
- ½ cup granulated sugar
- 1 cup heavy whipping cream
- 1 lemon, juiced
- 4 ounces cream cheese, softened
- 2 cups strawberries, chopped
Instructions
Crumb Mixture
- Preheat oven to 325 degrees Fahrenheit. Spray a 13 x 9 x2-inch baking dish with non-stick cooking spray. Set aside.
- In a food processor, combine the graham crackers and pecans. Pulse until finely ground.
- In a medium bowl, combine the graham cracker mixture, flour, and brown sugar. Stir in the melted butter.
- Spread the mixture in the bottom of a parchment-lined baking pan and cook for 20 minutes, stirring halfway. Remove the crumb mixture from the oven and allow it to cool.
Strawberries and Cream
- In a stand mixer or using a hand mixer, beat the egg whites and sugar on medium-high speed for 3 minutes. Add the heavy cream and mix for 6 minutes.
- Add the lemon juice and softened cream cheese. Mix until creamy.
- Gently fold in chopped strawberries.
- Press half of the crumb mixture into the bottom of the prepared baking dish. Spread the strawberries and cream mixture on top of the crumb mixture. Sprinkle the remaining crumb mixture on top.
- Cover the baking dish with aluminum foil and freeze for at least 3 hours or overnight. Remove it from the freezer and allow it to sit on the counter for 10 minutes before cutting.
Nutrition
Calories: 337kcal | Carbohydrates: 29g | Protein: 4g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 162mg | Potassium: 117mg | Fiber: 1g | Sugar: 17g | Vitamin A: 710IU | Vitamin C: 15mg | Calcium: 42mg | Iron: 1mg
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