BEST EVER STRAWBERRY TOPPING

This topping rates 5 out of 5 stars for an ice cream topping, but it is also DELICIOUS over pancakes, pound cake, cheesecake and right out of the jar with a big spoon!! It is nice and thick and bright red (not a hint of watery-ness........is that a word?) 

It is economic to make for a large crowd and it keeps well in the fridge for a couple of weeks.

Only TWO ingredients!!

 

 

2 pounds of frozen strawberries

1 cup of sugar

 

I buy large bags of bulk frozen strawberries from our local discount store. I let them thaw for about 1/2 hour or so, then I pulse them in the food processor several times until you get a fairly small dice.

 

Add 1 cup of sugar, stir and put it in a heavy bottom kettle (heavy bottom kettles help it cook but not scorch). Cook on medium high heat until you get a good boil going, then turn down the heat to a medium low boil and cook for 20 minutes, stirring every few minutes.

 

After 20 minutes, remove from heat and skim off any pink foam. That's it!!  Chill in the fridge before using. Makes 4 cups of topping.

 

 

ENJOY !!



STRAWBERRY CHANTILLY

This is a fantastic frozen dessert for those hot summer get-togethers. It is quick, easy, pretty and can be made days ahead.

The strawberry mousse filling sits on a shortbread cookie crust and the whole thing is frozen and ready for company at a moments notice. 

COOKIE CRUST
1 cup all purpose flour
1/4 cup brown sugar
1/2 cup cold butter
1/2 cup chopped pecans (optional)

Cut the cold butter into the flour and sugar (I used my food processor)then stir in the nuts if you are going to use them and press the mixture into a 9" or 10" spring form pan.  Bake at 325° for about 20 minutes. Cool completely.

STRAWBERRY FILLING
2 egg whites        (see note below)
1 cup granulated sugar
2 cups fresh strawberries
1 teaspoon lemon juice
1 cup heavy whipping cream
1/2 teaspoon vanilla extract

Chop the fresh strawberries in a food processor until they are a smooth puree.

Put the pureed berries, egg whites, sugar, and lemon juice in a stand mixer and whip it on high for a full ten minutes.

In a different bowl, beat the whipping cream and vanilla until you get stiff peaks, then gently fold it into the strawberry mixture, until well mixed. 

Pour it over the crust and freeze it overnight (or at least 8 hours).

To serve, remove from freezer about 15 minutes before slicing.

If you don't have a spring form pan, you can make this in a 9" x 13" dish.

NOTE: When I don't want to heat up the kitchen by baking the cookie crust, I substitute a graham cracker crust for the shortbread crust and sprinkle a few extra crumbs on top.

NOTE: If your strawberries are really big, cut them in half before you measure out 2 cups.

NOTE: If using raw egg whites freaks you out, I'm assuming you could use powdered egg whites which are pasteurized and safe to eat. I've never tried the powdered egg whites in THIS recipe, but I don't see why they wouldn't work.