"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Strawberry Fluff Recipe

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This recipe for Strawberry Fluff, by , is from The Scherbarth Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eileen & Lee Stewart
Added: Friday, November 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 egg white
3/4 c. sugar
3/4 c. strawberries, crushed, fresh or frozen.

Directions:
Directions:
Beat the egg white until stiff. Beat in alternately the sugar and strawberries with juice (about 2 T. at a time), beating well between additions until mixture is very stiff. Serve immediately. Leftover fluff can be rewhipped or frozen.
Note: Now they say you shouldn't use unpasteurized egg. You can purchased pasteurized egg whites in the freezer section at the grocery store.
Serve on sponge cake.

Personal Notes:
Personal Notes:
Grandma Scherbarth made this often. I could just eat a bowl of the fluff if the cake was gone.

 

 

 

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