Thursday, January 22, 2015

Frozen Strawberry Crunch Cake

  • 1 box Nature Valley™ Granola Bars
  • 1/3 cup brown sugar
  • 1/2 cup flour
  • 6 tablespoons melted butter
  • 2 egg whites
  • 1/2 cup sugar
  • 1 cup heavy whipping cream
  • 1 lemon
  • 4 ounces cream cheese
  • 1 1/2 cups freshly chopped strawberries
  • Put the Nature Valley granola bars in a food processor and process until you achieve a course crumb.
  • In a large bowl, add the crumbs, brown sugar, flour and melted butter and mix together. Then spread into an 8x8-inch pan that has been covered with parchment paper. Bake at 350ºF for 20 minutes. Let cool. Then divide in half and set aside.
  • In a mixing bowl, combine egg whites and sugar and mix on high speed with mixer. Add the heavy cream and continue mixing for another 5 minutes.
  • Continue to add the fresh squeezed lemon juice and softened cream cheese. Mix on low speed until incorporated.
  • Fold the fresh strawberries into the cream mixture.
  • In a buttered glass cake pan, press half of the crumb crust mixture on the bottom. Top with strawberry mix and then add the remaining crumbs to the top.
  • Cover and freeze for 3 hours or more and enjoy!

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