I don’t know about you, but I don’t have much time to fuss in the kitchen when it comes close to the end of the quarter. Long marathons of writing papers and studying take their caloric toll, though, so, unless you splurge money and sugar headaches on store-bought ice cream, you’ve got to make something. Enter what my family affectionately calls Strawberry Fluff. It’s low-fat, delicious and very simple to make. We typically make it during Passover because it doesn’t involve any leavening or legumes, but it’s also works great for whenever you need an easy treat in a pinch. It does tend to splatter. so you might want to lay down a towel over your surroundings.
Yields about four servings, depending on the context and how much each person eats
- 1 egg white (see Note 1)
- 1 cup sugar
- 1 pint fresh strawberries, tops cut off and berries thoroughly cleaned
- Chocolate bits (optional)
Using a mixer, beat the egg white until stiff peaks form. Slowly pour in the sugar and beat until glossy. Chop the berries into small pieces (not required, but it helps minimize splattering) and add in. Continue to beat until the berries are thoroughly incorporated into the egg mixture and no chunks remain (unless you want strawberry pieces in your fluff). Add in the chocolate bits, if desired. Scoop into an airtight container and freeze for several hours or overnight. Or, simply eat out of the bowl if you don’t care for it frozen.
Note 1: To avoid a risk of Salmonella contamination, used pasteurized or irradiated eggs that are designated “Salmonella-free.” Freezing eggs does not remove risk of contamination, so don’t serve Strawberry Fluff to immunocompromised persons.
Note 2: If you want something even easier to make and/or have a problem with the ingredients, just make Banana Fluff! Peel and slice an overripe banana, then freeze the slices. When frozen solid, process with a blender or food processor, scraping down the sides as needed. Stir in chocolate bits, if desired, and serve with chocolate syrup.