Oh how I love summertime get togethers -- they sure are fabulous ways to relieve day-to-day stress. We had a belated Independence Day celebration with two of our favorite people and their beautiful baby girl on Saturday. They gave me free reign on apps and I just knew I couldn't leave the house without a dessert in tow as well. I scoured my desserts and appetizer boards on Pinterest and chose a few I thought would please us all. I kind of hit the jackpot with The Recipe Critic's Frozen Strawberries and Cream Dessert.
I ever so slightly adjusted Alyssa's recipe (while I'm 110% sure it would have been excellent on its own) - giving the lemon factor a bit more umph and cutting down on the sugar content as well.
Strawberry & Lemon Creamy Delight Bars - Adapted from The Recipe Critic
- 4 graham cracker sheets
- 1 handful of rolled oats
- 3/4 cup pecans
- 8 tablespoons butter
- 1 cup flour
- 1/4 cup brown sugar
- 2 egg whites
- 1/3 cup sugar
- 1 cup heavy whipping cream
- Juice from 1 lemon
- Zest of 1 lemon
- 5 ounce cream cheese, softened
- 2.5lbs sliced strawberries (I bought a bulk 3lb container and after tossing the not so perfect berries, I ended up with 2.5lbs)
- Preheat oven to 325 and line a baking sheet with parchment paper
- In your handy dandy food processor, combine graham crackers and pecans until finely ground.
- Melt butter in 15 second increments in a microwave safe container
- Using a fork, combine the butter with the ground crumbs, rolled oats, flour, and brown sugar in a large mixing bowl.
- Spread mixture in the bottom of the parchment lined sheet pan and cook for 20 minutes, stirring every 5-7 minutes.
- Remove the sheet pan from the oven and let cool.
- With a stand mixer, beat the egg whites and sugar on medium for 3 minutes. Gently pour in the heavy cream and mix for 6 minutes.
- Add juice from one lemon (careful to leave out the seeds!)
- Then mix in the cream cheese until creamy.
- Gently fold in sliced strawberries and lemon zest.
- Sprinkle half of the crumble into the bottom of a square baking pan. Pour the strawberries and lemon mixture on top and sprinkle the rest of your crumbs on the top
- Cover with saran wrap and freeze overnight.
- When you're ready to serve, take it out about 30 minutes beforehand and dig in!
I won't lie, this baby was not as quick to throw together as I had originally imagined. It's kind of a pain taking out so many different appliances and pans and mixing bowls and then waiting overnight to dig in... but wooo-weee! It was totally worth it.
I mean, just look at those big red juicy berries! YUMM-O!
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