358

Calories

24g

FAT

33g

carbs

5g

protein

Ingredients

1 scoop Protein Strawberry Shake
4 graham cracker sheets
½ cup pecans or Walnuts, chopped
10 tbsp unsalted butter, melted
1 cup flour
1 cup sugar, divided
2 egg whites
1 cup heavy cream
4 oz cream cheese, softened
Juice of 1 lemon
2 cups strawberries, chopped

Directions

Serving Size: 12

Crumb Mixture
Warm oven to 325 degrees. In food processor chop pecans and graham cracker sheets together into fine crumbs. Pour crumbs into a bowl and add in the melted butter, flour, and ½ cup sugar. Mix together with a spoon until it is thoroughly combined. Place mixture into a baking pan. Bake crumb mixture for 15-20 minutes. Stir the crumbs halfway so it cooks evenly. Remove from oven and set aside to cool.

Strawberries & Cream Filling
In a medium bowl beat egg whites and ½ cup sugar together until frothy. Then add heavy cream and beat until soft peaks form. Add cream cheese and lemon juice until creamy. Gently fold in chopped strawberries.

Building the frozen dessert
1. Press half of the crumb mixture into the bottom of a 9×13 pan.
2. Evenly spread strawberries and cream mixture on top.
3. Sprinkle remaining crust/crumb mixture on top.
4. freeze at least 3-6 hours or overnight. This recipe kept in the freezer for up to a week.
5. When you ready to serve, let it sit out 10 minutes before cutting into squares. Garnish with additional strawberries if desired.

From the kitchen of: Stephanie Simpson