Yield: 15 Servings
|1 \N||Box frozen strawberries in syrup, 10 or 16 ounce|
|1 \N||Egg white, at room temperature|
|2 tablespoons||Lemon juice, at room temperature|
|1 \N||Container frozen pareve whipping cream, or 1 pt whip cream|
|2 \N||Graham cracker pie crust, 9 inch, or cookie pie crust|
Thaw frozen strawberries to room temperature.
Combine all ingredients (except whipping cream and crust) in standing mixer bowl. Beat for 30 minutes. Start at low and gradually move to highest speed. The mixture will increase in volume to fill 3 quart bowl.
In a separate bowl, whip the cream and fold into strawberry mixture. Pour into prepared pans. Freeze until solid.
NOTES : Keeps well in freezer for several weeks.
Recipe by: Here It's Delicious Posted to JEWISH-FOOD digest V97 #149 by "Candace A. Wadler" <chavakayla@...> on May 02, 1997