Peach Fluff

I kid you not ~  when I was young, Mom must’ve served strawberries in one form or another ~ from jam to strawberry shortcake ~ with every meal in the summer…

So ~ when I saw this recipe, it was for Pink Fluff, using strawberries; Mimi stated that other fruits substitute well.  We all like peaches here, so I’m calling it “Peach Fluff.”  If 

you don’t know Mimi, you can find her blog of mouthwatering recipes right here.

According to Mimi, this is a recipe from her mom’s very old sorority cookbook.  It originally called for dream whip and Mimi updated it with heavy cream.  It is delicious and a perfect summer dessert!

The sweet ripe peaches are combined with whipped cream and topped with a brown sugar crumble.  Then place the pan of deliciousness in the freezer for a cold summer dessert.  Remove it from the freezer 10-15 minutes before serving to make slicing easier.  You want it slightly soft to taste all the flavors and make it easier to eat. 

Try any combo of fresh fruits you like, blackberries, blueberries, raspberries, peaches or strawberries, whatever is in season.  Cut the ripe fruit into 1” to 2” chunks and freeze on a rimmed cookie sheet until frozen solid before making the dessert. 

We all quickly decided, this dessert is a summertime keeper and I will be making it again soon!  You just have to try it to find out how ambrosial it is!  It’s food for the gods!

Peach Fluff

Ingredients:

1¼ cups flour

1/3 cup brown sugar

½ cup butter, melted

¼ cup chopped nuts -optional

2 egg whites

1 cup sugar

1 (10-ounce) package frozen peaches (or fresh peaches, cut into chunks and frozen)

1 cup heavy cream

2 tablespoons lemon juice

Method:

Combine the flour, brown sugar, and nuts, if using.

Mix in the melted butter and crumble on a rimmed cookie sheet.

Bake in a 350 oven for 10 to 15 minutes, until golden brown. 

Remove from oven and cool. Reserve about 1/3 cup for topping.

Sprinkle the remaining crumbs in the bottom of a 9x13 pan.

In the bowl of a stand mixer beat the egg whites, sugar, lemon juice, and frozen strawberries until light and fluffy, about 15-20 minutes.

Stop the mixer and scrape down the sides of the bowl once or twice to make sure there are no big chunks of fruit.

In a separate bowl beat the heavy cream until about double in volume and slightly stiff.

Fold the cream into the berry mixture.

Pour into the prepared pan, sprinkle with reserved crumbs and freeze until frozen, about 6 hours.

Cut in serving size pieces and garnish with fresh peaches.

It’s divine, it’s delicious, and great for the 4th!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!