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Full Online Book HomeLearning KitchenFruit - Frozen Strawberry Souffle
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Fruit - Frozen Strawberry Souffle Post by :hagreth2112 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1158

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Fruit - Frozen Strawberry Souffle

4 cups fresh or frozen strawberries, thawed
1/2 cup sugar
2 egg whites
1/2 cup sugar


Puree strawberries and sugar in a blender or food processor.

In a large bowl beat egg whites with 1/2 cup sugar until stiff but not dry. Fold in strawberries and whip until double in volume (about 10 minutes). Pour into large glass serving bowl (holds at least 12 cups) and freeze 24 hours. Serve frozen.
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Oatmeal Crust: 3/4 cup all-purpose flour 1/2 cup quick-cooking oats 2 T. finely chopped toasted pecans 2 T. packed light brown sugar or white sugar 1/8 t. salt or crushed kosher salt 1/3 cup unsalted butter, melted Strawberry Filling: 2 cups quartered ripe strawberries 1/2 cup water 2/3 cup sugar 2 tablespoons cornstarch 1 tablespoon fresh lemon juice 5 to 6 cups ripe strawberries (quartered if large, cut in half if medium-size, left whole if small), approx. Light Cool Whip Preheat oven to 400 degrees. To prepare crust, combine flour, oats, pecans, sugar, and salt. Stir in melted butter until blended.
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16 oz cream cheese, softened 12 oz frozen pink lemonade concentrate, thawed 2 (20 oz) pkg. frozen unsweetened strawberries, thawed 24 oz frozen whipped topping, thawed 3 (10 inch) graham cracker crusts Fresh strawberries and additional whipped topping, opt. Beat cream cheese until smooth. Gradually beat in lemonade concentrate. Mash strawberries and add to mixture. Mix well. Fold in whipped topping and spoon into pie crusts. Freeze until firm. Remove from freezer 10 to 15 minutes before serving time. Garnish with strawberries and whipped topping, if desired. Makes 3 pies, 8 servings each.
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