I first spied these frozen treats in Martha’s FOOD magazine for the summer. Then I saw them over at ValSoCal’s blog and since everything Val dishes up makes me drool, I knew it was a sign I had to make these! They remind me of virgin strawberry daiquiri’s…yum.
- 2 pounds strawberries, hulled, halved if large (6 cups)
- 1 1/2 cups sugar
- Coarse salt
- 7 large egg whites
- 2/3 cup cold heavy cream
- 1 teaspoon pure vanilla extract (I use a homemade version that includes scrapings of Tahitian vanilla beans and pure clear rum)
- In a blender, combine strawberries, 3/4 cup sugar, and pinch of salt and puree until smooth. Pour into a 9-by-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 a rubber spatula.
The bars are very simple in terms of ingredients and even though they contain vanilla extract, it’s safe to say they are gluten-free (just for you Jules!). The hardest thing in my opinion is the process of freezing/scraping the puree so it makes a sort-of granita mixture. This takes about two hours.
Don’t let the 2-hour process scare you away. Once it’s done you can be proud of yourself for (1) sucessfully making granita and (2) sculpting your arms.
When you’re an avid workout-avoider like myself, you gotta take what you can get wherever you can get it!
In a large bowl, using an electric 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 medium bowl, beat cream and vanilla on high until stiff peaks form, 1 to 2 minutes. With rubber spatula, gently fold whipped cream into egg-white mixture. Pour over strawberry mixture and smooth top with rubber spatula.
Freeze until firm, about 4 hours (covered, up to 3 days), before cutting into 12 squares. Don’t worry about them melting, they will be gone before you can say, “Dessert’s ready!“