I used to be Snow White, but I drifted. ~ Mae West
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
This is time of year when snowfall is welcomed to cover the dirty snow… so it becomes ‘snow white’ again. I love seeing the layers. We had a little snow early this week, and supposedly again at the end of the week. It’s hard to believe there is only one week left in February!
RECIPE OF THE WEEK
I have always loved frozen ‘ice cream-like’ desserts crunchy crust and topping. I always associate a frozen ‘strawberry crunch cake’ I have made for years with Easter. Ok, it’s not Easter yet but when I saw this recipe from General Mills it got my juices flowing. It’s not quite the same, but nevertheless delicious and uses crunchy granola bars that are grandkid favorites for the crust and topping. This one freezes really hard… take it out of the freezer a few hours before serving. Freezing it about 3 hours after making it is great serving consistency.
FROZEN STRAWBERRY CRUNCH CAKE
- 1 box Nature Valley Crunch Granola Bars Oats and Honey (six 2-bar pouches)
- 2 tablespoons brown sugar
- 1/4 cup flour
- 3 tablespoons melted butter
- 2 egg whites
- 1/2 cup sugar
- 1 cup heavy whipping cream
- 1 lemon
- 4 ounces cream cheese, softened
- 1 1/2 cups freshly chopped strawberries
Preheat oven to 350 degrees F. Put the granola bars in a food processor and process until you achieve a fine crumb. Reserve half of the crumbs (about 3/4 cup) for topping.
In a large bowl, combine remaining crumbs with the brown sugar, flour and melted butter. Spread crumb mixture into an 8 x 8 inch baking dish that has been covered with parchment paper and bake at 350 degrees F for 10 minutes. Let cool.
In a mixing bowl, combine egg whites and sugar and mix on high. Add the heavy cream and continue mixing for another 5 minutes.
In another bowl, mix squeezed lemon juice and softened cream cheese. Mix on low speed until incorporated. Add heavy cream mixture.
Fold the fresh strawberries into the cream mixture.
In a buttered glass dish, press the butter-crumb crust mixture on the bottom. Top with strawberry mix and then add the reserved granola crumbs to the top.
Cover an freeze for three hours or more and enjoy!
