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Strawberry Bogey




Source of Recipe


Buddy Cookbook


List of Ingredients




¼ c. soft margarine or butter
½ tsp. almond extract
3 c. Rice Chex, crushed to 2/3 cup
2 tbsp. sugar

STRAWBERRY FILLING:
2½ c. fresh strawberries
1/3 c. sugar
2 tbsp. unflavored gelatin
½ cup cold water
4 eggs, separated
2/3 c. sugar
2 c. milk
½ tsp. vanilla
1/8 tsp. salt

Blend margarine and extract. Add cereal crumbs and sugar. Stir until uniform. Line bottom of 8" spring mold with waxed paper. Put half of crumb mixture in bottom of mold. Save remaining crumbs for topping.

Filling: Mash strawberries. Sprinkle with 1/3 c. sugar. Soften gelatin in cold water. In top of double boiler, beat egg yolks with 1/3 c. sugar. Add milk. Mix thoroughly. Cook and stir over hot, not boiling water. When mixture coats the spoon, about 20 min., remove from heat. Add softened gelatin. Cool custard, stirring often, until it starts to thicken. Stir in strawberries and vanilla. Continue cooling until custard is thick as mayonnaise. Beat egg whites and salt until foamy. Add sugar gradually. Beat just until stiff. Fold custard, a little at a time, into meringue. Spoon into mold. Top with remaining crumbs. Chill overnight. Unmold and garnish with whipped cream and fresh berries.



Recipe