Berry season is in full swing right now and here's another one of those recipes that can be 'made ahead.'
It's still satisfying to serve a homemade dessert when the Calgary Cousins arrive unexpectedly and announce "we're here for coffee and dessert." We've had a full weekend of celebrating an 80th birthday and visiting with many relatives from far and wide. They just gave this recipe a 'thumbs up.' It's a must for every kitchen. It freezes beautifully.
It's still satisfying to serve a homemade dessert when the Calgary Cousins arrive unexpectedly and announce "we're here for coffee and dessert." We've had a full weekend of celebrating an 80th birthday and visiting with many relatives from far and wide. They just gave this recipe a 'thumbs up.' It's a must for every kitchen. It freezes beautifully.
Crust
- 1/2 cup melted butter
- 1 cup flour
- 1/4 cup packed brown sugar
- 1/2 cup almonds chopped coarsely
- Preheat oven to 350 degrees.
- Melt butter and add flour, brown sugar and nuts.
- Mix together and use as a crust for a 9 x 13 pan.
- Bake for 15 minutes.
- Cool the crust.
Raspberry Filling
- 2 egg whites*
- 1 cup sugar
- 2 cups fresh raspberries
- 2 tbsp. lemon juice
- 1 cup whipping cream
- Beat egg whites in large bowl and add sugar, berries and lemon juice.
- Beat on highest speed till it thickens, about 10 minutes.
- Whip the cream.
- Fold whip cream into berry mixture.
- Spread over cooled crust.
- Cover tightly with saran wrap and freeze overnight.
- Cut squares into serving size pieces and garnish with fresh berries.
* Editorial note: Pregnant women, children and people with compromised immune systems should not consume raw eggs because of the possibility of salmonella. Pasteurized egg whites are readily available in the egg section of the grocery store.
