It's like a light, airy ice cream minus the cream. Like a mousse minus the yolks. It is a simple, fast and deliciously light dessert to cool and refresh you after a long hot day.
1 cup mashed strawberry pulp
1 egg white
1/4 c. powdered sugar, sifted
Mix egg white and strawberry pulp with whipping attachment until expanded and stiff (10-15 minutes). Add sifted powder sugar and mix a minute more.
Put in serving cups and freeze (or chill) until ready to serve. Top with strawberry or a dollop of preserves and whipped cream.
I have currently been trying to work my way through the freezers to make room for a (Lord willing!) plentiful garden harvest this year and I came upon several extra jars of strawberry freezer jam that I didn't know I had. Thus, I substituted 1 cup strawberry freezer jam (thawed) for the pulp and added sugar.
I tripled the recipe to serve 8 guests so if you have more than two dessert partakers~ you'll need to double or triple it.
(A better photo will be added when I make it next. This was a Quick! snap before serving photo while guests were waiting...which I clearly am not very good at!
