Strawberry Chantilly Popular Recipes

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Strawberry Chantilly

"My sister-in-law gave me this recipe. It is really light and tasty after summer BBQ get-togethers."

Ingredients :

• 1 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 cup butter
• 1/2 cup chopped walnuts
• 2 egg whites
• 1 cup white sugar
• 2 cups fresh strawberries
• 1 cup heavy cream
• 1 teaspoon lemon juice

Instructions :

Prep : 30M	Cook : 12M	Ready in : P1D

• Preheat oven to 300 degrees F (150 degrees C).
• Mix flour, sugar and butter until crumbly. Stir in chopped walnuts.
• Press two-thirds of the mixture in the bottom of a 9x13-inch baking dish; the remaining crumble will be used for the topping. Bake in preheated oven for 20 minutes. Cool crust completely.
• In large deep bowl, stir together egg whites, sugar (see Cook's Note), strawberries, and lemon juice. Whip with electric mixer at high speed for 10 minutes.
• In another mixing bowl, whip whipping cream until stiff and fold into strawberry mixture. Spread over cooled crust. Sprinkle with remaining crumb mixture. Freeze for 6 hours or overnight before serving.

Notes :

• You can substitute one 10-ounce package of frozen strawberries (thawed); with frozen berries, decrease sugar to 2/3 cup.
• Substitute 1/4 cup pasteurized liquid egg whites for the raw egg whites, if you prefer. Pasteurized whites take longer to whip, but will work just fine.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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