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Parfait, Strawberry Fluff (P, KLP)
Source: Jerusalem Post "Taste of Passover" cookbook (1987)
Serves: 6 to 8

2 egg whites, stiffly beaten
1 cup confectioners' sugar
1 to 1-1/2 cups strawberries, mashed
1 tbsp. lemon juice

Chocolate Topping:
2 ounces pareve bittersweet chocolate
2 tbsp. coconut oil

Make Fluff:
Gradually add sugar to beaten egg whites, beating continuously at high speed. Add lemon juice to egg mixture and continue beating.

Add mashed strawberries and continue beating until stiff. Transfer to parfait glasses and freeze. Serve with topping if desired.

Make Topping and Assembly:
Melt chocolate with oil in double boiler. Dip frozen fluff into chocolate sauce or spoon over fluff. It will harden immediately. Return to freezer until ready to serve.

Posted by Sylvia Allen, Z'L

Nutritional Info Per Serving: N/A