FROZEN STRAWBERRY SALAD
2 egg whites
1 c. sugar
10 oz strawberries- thawed
1 tsp lemon juice
Put this all in a large mixing bowl and beat on high for 15 minutes.
Fold through a big container of cool whip
Refrigerate
Crust:
1/2 c. oleo
1/2 c. brown sugar
1 c. flour
Mix and put loosely on a cookie sheet. Bake at 350 for 15 minutes. Break apart and cool.
Fold through the salad when cooled.
A good friend of mine gave me this recipe. This salad is very versatile. You can freeze it and use as needed. I have put it in a large tupperware bowl and just scooped out what I need at a time. Or I have put it in plastic single serve containers. You can serve partially thawed. This also makes a very large amount!
Monday, November 30, 2009
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That's funny that you posted these recipes tonight! I was just getting ready to sit down and add two very similar but slightly different recipes that were served at the Calvin Conference! You beat me to it!!! Thanks, Carol. I love frozen egg-white recipes...they taste so smooth :)
ReplyDeleteBy the way... I assume you mean a 12 oz. container of cool whip here (not 16?).
mom, where's the picture to go with it??? ;-) thanks for sharing!
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