Ingredients

16 ounces lady fingers

16 ounces strawberries

16 ounces confectionery sugar

4 egg whites

3 Tablespoons lemon juice

1 cup whole milk (to dunk the lady fingers)

Trim ends of strawberries. Wash and dry. Put strawberries in a glass bowl and puree with a fork. Place egg whites in the mixer bowl and whip on medium high, gradually adding the powdered sugar. Add the strawberries and the lemon juice to the egg white mix and continue whipping until a dense pink cream is formed.

Spray a glass salad bowl with non-stick cooking spray. Dunk each lady finger in the milk for two seconds and layer the bowl. Cover with a layer of strawberry cream (about 1/2 inch thick). Cover with another layer of lady fingers dunked in milk. Continue to layer the cream and the lady fingers. Finish with a layer of lady fingers. Place in the freezer for 2 hours.

Slice into wedges to serve and top with fresh strawberries. Another serving suggestion: top each slice with whipped cream and melted chocolate.

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• Fox 'n' Hound B&B Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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