¼ cup pecans, toasted
4 whole graham crackers,
broken into pieces
10 tablespoons butter, melted
1 cup all-purpose flour
1/3 cup brown sugar
2 egg whites
½ cup sugar
1 cup heavy whipping cream
Juice from 1 lemon
4 oz. cream cheese, softened
2 cups strawberries, hulled and chopped
Directions:
1. Preheat oven to 325 degrees F. Coat an 8x8-inch square baking dish with cooking spray
and set aside. In a food processor, combine the pecans and graham cracker pieces.
Process until finely ground. Add the crumbs to a large bowl, along with the butter, flour and
brown sugar. Mix well. Spread the crumbs evenly on a rimmed baking sheet lined with
parchment paper. Bake in the preheated oven for 20 minutes, stirring once half way.
2. Meanwhile, in a medium bowl, combine egg whites and sugar. Using a hand-held mixer, mix
on medium speed for 3 minutes. Add whipping cream and mix on medium speed for an
additional 6 minutes. Add lemon juice and cream cheese and mix on low speed until
creamy. Gently fold in strawberries with a spoon.
3. Press half of the crumb mixture into the bottom of the prepared baking dish. Top with
strawberry-cream mixture, followed by the remaining crumbs. Cover with foil and freeze for a
minimum of 3 hours before serving.
Servings: 9-12 Ready in: 40 minutes, plus 3 hours freezing
