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Frosty Strawberry Squares With Pecans Recipe
|All purpose flour/Null||1 Cup (16 tbs) (sifted)|
|Brown sugar/Null||1⁄4 Cup (4 tbs) (NULL)|
|Pecans/Walnuts||1⁄2 Cup (8 tbs), chopped (NULL)|
|Butter/Null||1⁄2 Cup (8 tbs), melted (NULL)|
|Egg whites/Null||2 (NULL)|
|Sugar/Null||1 Cup (16 tbs) (NULL)|
|Fresh strawberries/Null||2 Cup (32 tbs) (NULL)|
|Lemon juice/Null||2 Tablespoon (NULL)|
|Heavy cream/Null||1 Cup (16 tbs), whipped (NULL)|
Serving size: Complete recipe
Calories 3842 Calories from Fat 1993
% Daily Value*
Total Fat 229 g352.5%
Saturated Fat 117.3 g586.6%
Trans Fat 0 g
Cholesterol 570.7 mg190.2%
Sodium 852.3 mg35.5%
Total Carbohydrates 395 g131.8%
Dietary Fiber 16.8 g67%
Sugars 274.1 g
Protein 74 g148.5%
Vitamin A 128.5% Vitamin C 370.4%
Calcium 34.3% Iron 50.5%
*Based on a 2000 Calorie diet
Spread evenly in shallow baking pan.
Bake at 350° for 20 minutes, stirring occasionally.
Sprinkle 3/4 of the crumbs in a 13x9x2-inch baking pan.
Reserve 10-12 whole strawberries, and slice remainder.
Combine egg whites, sugar, sliced berries and lemon juice in large bowl.
Beat at high speed to stiff peak stage, about 10 minutes.
Fold in cream.
Spoon over crumbs, and top with remaining crumbs.
Freeze 6 hours or overnight.
Cut into squares.
Trim with whole strawberries.