Frozen Strawberry Meringue Torte

Ingredients:

Crust:

• 1 cup graham cracker crumbs
• 3 tablespoons sugar
• ¼ cup melted butter or margarine
• ½ cup chopped pecans

Filling:

• ~3 cups strawberries (or blueberries, raspberries, ...)
• 1 cup sugar
• 2 egg whites
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• ½ cup whipping cream

Crust: Mix in bowl, then press into bottom of a 10-inch cheesecake pan with removable sides. Bake in a 325 degree oven for 10 minutes; cool.

Slice enough strawberries to make 2 cups, then combine in a large bowl with sugar, egg whites, lemon juice, vanilla, and salt. Beat on low speed to blend, then beat on high speed until firm peaks form when beaters are withdrawn, about 15 minutes. In another bowl, beat whipping cream until very soft peaks form, then fold into berry meringue. Pour into the cooled, baked crust; cover and freeze until very firm, about 12 hours.

To serve, remove pan sides; arrange about 7 strawberries (halved) around edge. Cut into wedges and serve immediately. Pass bowl of sliced berries to spoon over servings. Return any remaining torte (remove berries) to the freezer. Make 8 to 10 servings.