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Add a photoServings: 9
Ingredients
- 1 1/4 c. crisp cookie crumbs
- 1/3 c. butter
- 2 x egg whites
- 1 Tbsp. lemon juice
- 1 1/3 c. sugar
- 2 c. fresh raspberries
- 1 c. heavy cream, whipped
Directions
- Mix crumbs and butter; press into bottom of buttered 9" square pan or possibly 7" round spring-form pan. Bake in moderate oven (350 F.) 8 min. Cold.
- Beat egg whites and lemon juice slightly in large bowl of electric mixer; gradually beat in sugar and berries. Beat at high speed 12 to 15 min, till mix is fluffy and has large volume.
- Mix in whipped cream. Spread over crumb crust. Freeze overnight. Cut in squares or possibly wedges to serve. Garnish with fresh berries.
- Makes 9 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 9 servings | |
| Calories 367 | |
| Calories from Fat 145 | 40% |
| Total Fat 16.39g | 20% |
| Saturated Fat 8.53g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 165mg | 7% |
| Potassium 100mg | 3% |
| Total Carbs 55.63g | 15% |
| Dietary Fiber 2.1g | 7% |
| Sugars 46.45g | 31% |
| Protein 2.01g | 3% |
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