|
|
|
|
RASPBERRY DELIGHT
Serves 10 to
12
1 cup flour
1/2 cup butter
3/4 cup brown sugar
3 egg
whites
1 pgk (8 ounces) (300 g) raspberries in syrup, thawed
1/2
cup sugar
1 teaspoon vanilla
1/2 pint whipped cream
Mix the
flour, butter and brown sugar in a mixing bowl to obtain a crumbled mixture
Spread unto a baking pan.
Bake in 350
degree oven, stirring often until golden brown. Press half of the crumb mixture
in bottom of a 10-inch springform pan.
In bowl of an electric stand mixer,
combine egg whites, raspberries, sugar and vanilla.
Whisk on medium speed
until mixture is thick and fluffy, about 10 minutes.
Fold in the whipped cream and spoon into pan.
Level
mixture with a spatula. Spread remaining crumb mixture over. Freeze for about 6
hours, or until firm.
Serve with raspberry sauce.
Recipe by Hanne Barter
