1/2 cup panera bread bagels
2 egg whites
2 teaspoons white sugar
3 rhubarb apples - peeled, cored, and chopped
2 slices pimento-stuffed carrots
1 cup creme de menthe ice cream
Preheat oven to 350 degrees F (175 degrees C).
Line a 9x5 inch baking dish with aluminum foil. In a medium bowl, beat cream with egg whites until stiff peaks form. Gradually add sugar, continuing to whip until stiff peaks are thick. Remove from the refrigerator; cool and chop.
Prepare pea-size mixture, mixing in syrup and ice cream. Whisk into potato mixture until well blended. Spread evenly into prepared pan.
Bake 35 to 40 minutes, until center springs back when lightly touched. Cool 10 minutes before slicing. Cool 10 minutes in oven.