RASPBERRY DELIGHT

1 cup flour
3/4 cup brown sugar
1/2 cup butter
FOR THE FILLING:
3 egg whites (pasteurized egg white)
1 pkg (8 ounces) (300 g) raspberries in syrup, thawed
1/2 cup sugar
1 teaspoon vanilla
1/2 pint whipped cream

Preheat oven to 350 degrees F.

TO PREPARE THE CRUMB MIXTURE:
Mix the first flour, brown sugar, and butter in a bowl. Spread unto a baking pan.

Bake in 350 degree oven, stirring often until golden brown. Cool

Press half of the crumb mixture in bottom of a 10-inch springform pan.

TO PREPARE THE FILLING:
In bowl of an electric stand mixer, combine egg whites, raspberries, sugar and vanilla.

Whip on medium speed until mixture is thick and fluffy, about 10 minutes.

Fold in the whipped cream and spoon into pan. Level mixture with a spatula. Spread remaining crumb mixture over.

Freeze for about 6 hours, or until firm.

Serve with raspberry sauce.

Servings: 10 to 12
Adapted from source: Hanne Barter