ValSoCal Guest Post

You are in for a TREAT today my friends.
Our guest today could very well have her own food network.
Not only are her recipes TO DIE FOR,
{yes, I've tried quite a few}
but the presentations ALWAYS leave me breathless.
I'd love to be a fly on the wall at her house.
Meet Val...

Hello everyone. I'm Val from ValSoCal. I'm thrilled to be here doing a guest post for

     Lindsay. My blog is about food and SoCal living two of my

     very favorite things. Come on over and say hi.                                          

     

               Strawberries and Cream Bars

            2 pounds of strawberries, hulled and halved. (6 cups)

            1 1/2 cups sugar

            coarse salt

            7 large egg whites

            2/3 cup cold heavy cream

            1 teaspoon vanilla

            1) In a blender, combine strawberries, 3/4 cup sugar, and a pinch of salt and

            puree until smooth. Pour into a 9 x 13 inch baking dish. Transfer to freezer

            and scrape with a fork every 30 minutes until mixture is thick and slushy, 

            2 hours. Smooth top with rubber spatula.

            2) In a large bowl, using an electric hand mixer, beat egg whites on high

            until foamy. With mixer on medium, gradually add 3/4 cup sugar. Increase

            speed to high and beat until stiff, glossy peaks form, 3 minutes. In another

            bowl, beat cream and vanilla on high until stiff peaks form, 1 to 2 minutes.

            With a rubber spatula, gently fold whipped cream into the egg white mixture.

             Pour over strawberry mixture and smooth with rubber spatula. Freeze until

             firm, about 4 hours. Makes 12 bars. 

This is a perfect recipe for the 4th of July!

Stop by my blog and say hello.