I made this recipe for a summer BBQ and there were no leftovers. I have also made this using 3 cups strawberries as well.
Ingredients: [‘graham cracker crumbs’, ‘butter’, ‘2%25 low-fat milk’, ‘cooking spray’, ‘blackberries’, ‘fresh lemon juice’, ‘salt’, ‘egg whites’, ‘sugar’, ‘sugar’, ‘water’, ‘fresh blackberries’, ‘mint sprig’]
Quantity of Ingredients: [“1 1/2 cups graham cracker crumbs (about 12 cookie sheets)”,”3 tablespoons butter, melted “,”2 tablespoons 2% low-fat milk”,” cooking spray”,”3 cups blackberries”,”1/4 cup fresh lemon juice”,”1/4 teaspoon salt”,”4 large egg whites”,”1 cup sugar”,”2 tablespoons sugar”,”6 tablespoons water”,” fresh blackberries”,” fresh mint sprig”]
Number of Servings: 12
Steps: [‘Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch springform pan coated with cooking spray.’, ‘Combine 3 cups blackberries and fresh lemon juice in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids.’, ‘Place salt and egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and 6 tablespoons water in a medium saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250°. Gradually pour the hot sugar syrup into egg white mixture, beating at medium speed, then at high speed, until stiff peaks form. Gently fold in blackberry mixture; pour into prepared crust. Cover; freeze 8 hours or overnight. Let stand 5 minutes at room temperature before serving. Garnish with fresh blackberries and mint, if desired.’]