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Mar 29, 2013 10:27 AM

Strawberry fluff??

last year someone posted a recipe for a strawberry fluff that was made with egg whites and then frozen. I dont seem to be able to find it.

Anyone remember where it was? My kids asked me to make it again.


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  1. Very easy. Whip up whites- I use the pasteurized ones in the cartonTake strawberries (sadly I have to use frozen- but I imagine in SoCal you can food fresh ones.

    5 Replies
    1. re: EmpireState

      Sorry. I am typing on my phone and accidentally pushed reply too early. So whip the whites (about 1/4 cup). Add the strawberries and sugar (to taste). Freeze.

      1. re: EmpireState

        Thanks! Ralph's sells KLP egg whites which is what I used last year.

        Usually strawberries come into season here enthusiastically and every person who comes for a meal brings a huge tray that is so ripe they only last a few days. Sadly for my dessert loving kids, April is late this year, and it falls in Iyar, so strawberries are just starting to come out.

        Oh well, stawberry cheesecase!

        1. re: SoCal Mother

          April is late? Do you mean vis a vis the Jewish calendar?

          1. re: DeisCane

            Yup. Pesach is not early. It came in Nissan like every other year. April just started late.

            1. re: DeisCane

              Herman Wouk wrote (I think it was in Inside/Outside) that Jews are always saying that the holidays are either early or late, never on time. :-)

      2. 2 years ago I posted this- enjoy :)

        Love this recipe- no fat, no richwhip, pure flavor-

        1-2 egg whites, depending on desired consistency (fluffier or strawberrier?)
        1/2 cup granulated sugar
        2 cups fresh or frozen strawberries- I prefer frozen for flavor consistency

        Place egg white(s) in a large bowl. With hand mixer, beat until light and foamy. Gradually beat in sugar and strawberries on medium speed. Increase speed to high and beat for approx 5-7 minutes. Mixture will fill the bowl.

        Transfer to a pyrex bowl and freeze. Done.

        1 Reply
        1. re: latke

          This is a great recipe. I find that adding 1/2 - 1 tsp. lemon juice deepens the flavor.

        2. And, SoCal mother, you also replied 2 years ago:

          Latke you are my newest BFF!

          1 Reply