This week I made a not-so-bad-for-you dessert that is akin to cobbler, but it's frozen and whip-creamy, perfect for summer. This recipe calls for using raw egg whites (similar to traditional mousse) but I think you could easily skip them if they freak you out. I got the basic recipe here, and then changed it to suit my needs.
1 C wheat flour
1/4 C brown sugar
1/2 C quick oats
1/2 C chopped walnuts
1/2 C butter (melted)
Creamy Frozen Berry Deliciousness:
2 egg whites
1/4 C sugar
2 t lemon juice
2 C raspberries (fresh or frozen)
1 C blueberries (fresh or frozen)
12 oz cool whip free (thawed)
Step 1: Preheat oven to 350. To make the crunchy topping, combine the wheat flour, brown sugar, quick oats, and chopped walnuts in a bowl. Pour the melted butter over them and mix until combined.
Step 2: Put the mixture in a pan and place it in the oven. Cook for 20 minutes, stirring it every 5.
Step 3: Whip your two egg whites on high. Add your sugar a smidge at a time. Continue to beat until stiff peaks are made.
Step 4: Add your lemon juice to the egg mixture and then the berries, mix on low until combined. With a spatula, mix the cool whip into the egg mixture.
Step 5: In a 9x13 pan (I greased mine, but I'm not sure it was necessary) plop all of the berry mixture into the bottom and spread it out evenly. Then sprinkle the crunchy topping on top. Cover and freeze for a couple of hours until it's frozen. Enjoy!
Note: This recipe makes 12 servings. If you want to omit the egg whites, just skip them and mix the remaining ingredients into the cool whip with a spatula.