You can make this days ahead! Everyone loves it! and it’s easy to produce lactose-free and very possible to be gluten-free as well! Another great recipe from Mom, originally titled ‘Strawberry Freeze’, we have no idea where it’s from. Raspberries are our favorite, but any berry would work – enjoy!
3/4 c. butter (or coconut oil)
1 1/2 c. flour (or almond flour, though I think I’d try 1 1/4 cups)
1/2 c. packed brown sugar AND 3/4 c. pecans, finely chopped
2 egg whites AND 3/4 c. sugar
2 c. frozen raspberries, partially thawed AND 2 T. lemon juice
1 c. whipping cream (or a double batch of Coconut Whip)
Melt the butter (or coconut oil) in a large sauce pan and stir in the flour, sugar and nuts. Spread the mixture on a large, ungreased cookie sheet and bake for about 15 minutes at 350, stirring at least once during the 15 minutes. Scatter about 2/3’s of the mixture on the bottom of a 9 x 13 pan and save the last 1/3 for the topping.
In your electric mixer, beat the egg whites with the sugar, raspberries and lemon juice on high speed until the mixture has thickened. This will take 6 to 8 minutes and it will increase considerably in volume as well. In a separate bowl, beat the whipping cream until it’s stiff and then fold it into the raspberry mixture. Spread it all over the crumbs in the 9 x 13 pan and top with the remaining crumbs. Cover and freeze overnight or until you’d like to eat it.
- Category: Freezes Well, Make-ahead, Raspberry, Lactose-free