My husband eats frozen fruit every day mixed into his yogurt. He is always telling me I should make a pie or something with the frozen fruit. Well, one day I was flipping through my Hochstedler Family Coookbook, a collection of edible treasures from the family of Emanuel and Mattie Hochstedler. Emanuel was a Bishop of the Rich Valley Mennonite Church in Indiana. I have found so many fabulous recipes in this collection cookbook of the Hochstedler family.
This dessert is delightful at any time, but especially after eating a "heavy" meal. I treated our 8 - year - old granddaughter Madison to a piece and she loved it. The recipe called for 2 cups of fresh strawberries, raspberries, or blueberries but I decided to use 2 cups of Wayne's frozen berry mixture of blueberries, raspberries, and blackberries. I also used only 1 cup of stevia for the 1-1/3 cup sugar. If it weren't for the sugar in the vanilla wafers, it would be a sugar-free or no-sugar-added dessert. We loved it, too.
Click here for a printable version of just the recipe.
FROZEN BERRY FLUFF
1/2 cup (1 stick) butter, room temperature
1 box vanilla wafers, crushed
1 teaspoon lemon juice
2 egg whites
1 cup stevia (or sugar)
2 cups fresh or frozen berries (I used a frozen mixture of blueberries, raspberries, and blackberries. Can use fresh strawberries, raspberries, or blueberries.)
1 8 - oz carton of whipped topping. (I used a sugar-free topping.)
Preheat oven to 350 degrees F. Butter the bottom of a 9 x 13 - inch pan. Set aside.
Mix butter and crumbs. You can do this very easily using your electric mixer.
Press most of the crumbs in the bottom of the pan. (Save a few crumbs for the top of the fluff.)
Bake in oven for 8 minutes. Cool on wire rack.
Meanwhile beat lemon juice and egg whites slightly in a large bowl.
gradually beat in stevia (sugar) and berries.
Beat at high speed for 12 - 15 minutes util mixture is fluffy and has a large volume. (I stopped at 12 minutes.)
Fold in the whipped topping.
Spread on crumb mixture and
top with remaining crumbs.
Cover and freeze overnight.
Cut in squares when ready to serve.
This dessert is delightful at any time, but especially after eating a "heavy" meal. I treated our 8 - year - old granddaughter Madison to a piece and she loved it. The recipe called for 2 cups of fresh strawberries, raspberries, or blueberries but I decided to use 2 cups of Wayne's frozen berry mixture of blueberries, raspberries, and blackberries. I also used only 1 cup of stevia for the 1-1/3 cup sugar. If it weren't for the sugar in the vanilla wafers, it would be a sugar-free or no-sugar-added dessert. We loved it, too.
Click here for a printable version of just the recipe.
FROZEN BERRY FLUFF
1/2 cup (1 stick) butter, room temperature
1 box vanilla wafers, crushed
1 teaspoon lemon juice
2 egg whites
1 cup stevia (or sugar)
2 cups fresh or frozen berries (I used a frozen mixture of blueberries, raspberries, and blackberries. Can use fresh strawberries, raspberries, or blueberries.)
1 8 - oz carton of whipped topping. (I used a sugar-free topping.)
ReplyDeletefor some reason I cannot copy. This sounds like just what I Love! Sounds really Yummy!!
You have two options. You can click on the "click here" above the picture. There is a printer icon on the tool bar at the top. It is the third icon from the left. OR you can click on the print icon below the last picture. When the print friendly opens go to the of the picture and click on the 100% and change it to 0%. Then you can print the whole post without any images that use so much ink. Hope this works for you. Patricia
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