When I was growing up my mom would regularly make this dessert for our family. I never thought much about the recipe until many years later when I came across it in the church cookbook, that was created by the ladies of the church, where we were attending. I decided to make the recipe to see if my husband and son would like it as much as my siblings and I did. This dessert became a favorite, and again, over the years I forgot about it until I was looking through the cookbook and I saw my notes about how much my son liked it. I share this recipe today as a kid-friendly dessert to counter-balance the dark chocolate cheesecake of yesterday that most kids probably would not care for. Blessings to all the special kids in our lives!
Recipe:
1 cup flour
1/4 cup packed brown sugar
1/2 cup chopped nuts, I prefer pecans
1/2 cup butter, melted
2 egg whites
3/4 cup sugar
1 (10 oz.) pkg. frozen raspberries, partially thawed
2 tbsp. fresh lemon juice
1 cup whipping cream, whipped
1. In a small bowl stir together first four ingredients. Spread evenly on large rimmed baking sheet. Bake at 350 degrees for 20 minutes, stirring occasionally.
2. Remove from oven and cool on wire rack.
3. Spread 2/3 of the mixture in a 9 x 13-inch baking pan. Reserve remaining mixture.
4. In large mixing bowl combine egg whites, sugar, raspberries and lemon juice. Beat until stiff peaks form, about 10-12 minutes.
5. Fold in whipped cream and spoon over nut mixture in pan. Top with reserved crumbs. Freeze.
6. Cut into squares and serve.
Yield: 12-16 servings
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