Recipe - Strawberry Cloud

1 Box frozen strawberries in
syrup, 10 or 16 ounce
1 Egg white, at room
temperature
1 cup Sugar
2 tablespoon Lemon juice, at room
temperature
1 Container frozen pareve
whipping cream, or 1 pt
whip cream
2 Graham cracker pie crust, 9
inch, or cookie pie crust

Thaw frozen strawberries to room temperature.

Combine all ingredients (except whipping cream and crust) in standing mixer
bowl. Beat for 30 minutes. Start at low and gradually move to highest
speed. The mixture will increase in volume to fill 3 quart bowl.

In a separate bowl, whip the cream and fold into strawberry mixture. Pour
into prepared pans. Freeze until solid.

NOTES : Keeps well in freezer for several weeks.

Recipe by: Here It's Delicious Posted to JEWISHFOOD digest V97 #149 by
"Candace A. Wadler" chavakayla@townlink.com on May 02, 1997