Makes: 6 servings
- 2 pint baskets fresh California strawberries, stemmed
- 2 1/2 teaspoons vanilla
- 1/3 cup granulated sugar
- 3/4 cup whipping cream,
- 2 to 3 tablespoons powdered sugar
- 1 tablespoon lemon
Puree one pint of the berries in an electric blender.
In large bowl combine puree, egg whites and 1 teaspoon
of the vanilla. Beat with electric mixer until frothy
and pale, about 2 minutes. Gradually beat in granulated
sugar. Fold in whipped cream. Place in freezer 1 hour.
Mix to blend thoroughly. Freeze until firm, about 3 hours.
Meanwhile, slice the remaining berries. Toss with the
remaining vanilla, the powdered sugar and lemon juice;
cover and chill. To serve, allow frozen mixture to stand
at room temperature 10 to 15 minutes. Spoon into dessert
glasses. Spoon some of sliced berry mixture over serving.