|Whole wheat flour||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs), melted|
|Nuts||1⁄2 Cup (8 tbs), chopped|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Unsweetened frozen strawberries||16 Ounce|
|Lemon juice||1 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
Combine crust ingredients in a 7 x 11inch baking dish.
Bake in a 400Â° F.
Oven for 10 minutes.
While crust is cooling, prepare filling by combining the egg whites, sugar, strawberries, vanilla, and lemon juice in the Bosch bowl.
Whip for a full 15 minutes.
In a separate bowl, whip the cream.
Fold into the strawberry mixture.
When crust is cool enough to handle, crumble all of the crust and remove onethird of the crumbs from the pan.
Lightly pack the remaining crumbs into the bottom of the pan.
Pour strawberry filling on top, and sprinkle with reserved crust.
May be made in advance and frozen.
NOTE: Two cups of fresh, mashed strawberries may be substituted for the frozen berries.