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Mousse, Strawberry Crunch (D)
Source: Charna Duchanov on The Shomron Chef
Serves: 12 to 15

1 cup flour
1/4 cup brown sugar
1/2 cup chopped walnuts
1/2 cup margarine, melted

2 egg whites
3/4 cup sugar
2 tablespoons lemon juice
2 cups sliced strawberries (fresh or frozen)
1 cup whipping cream

Make Crunch:
Grease a rectangular pan (disposable is too small). Mix crunch ingredients in pan. Spread evenly, reserving 1/3 for topping. Bake 20 minutes at 180°F (350°C), stirring occasionally.

Make Mousse and Assembly:
In a large mixing bowl, beat mousse ingredients, except for the cream, at low speed for 2 minutes until thickened, and then at high speed 10-12 minutes until stiff peaks form.

Whip cream until soft (not stiff) and fold into strawberry mixture. Spoon into pan. Sprinkle crumbs on top.

Freeze at least 6 hours.

Posted by Netanya Hoffman

Nutritional Info Per Serving: N/A