| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Desserts, Diabetic |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Coconut flakes |
| 1 1/2 |
c |
Strawberries |
| 1/2 |
ts |
Lemon juice |
| 2 |
|
Egg whites |
| 1 |
tb |
Sugar |
| 1 |
ts |
Artificial liquid sweetener |
| 1 1/2 |
ts |
Vanilla |
| 1/8 |
ts |
Cloves |
| 1/8 |
ts |
Nutmeg |
| 1 |
ds |
Salt |
| 1 |
|
Envelope artificially sweetened whipped topping; whipped |
INSTRUCTIONS
Toast coconut on cookie sheet in 300 degree oven until lightly brown.
Butter bottom of 9 x 9 x 2 inch pan and press coconut into bottom of pan.
Refrigerate.
In large mixing bowl, combine strawberries (fresh or sugar-free frozen),
lemon juice, egg whites and sugar. Beat at high speed until peaks form,
about 8 minutes. Carefully stir in liquid sweetener, vanilla, spices and
salt. Prepare topping mix as directed on package. Fold into strawberry
mixture. Pour into coconut lined pan and freeze.
To serve, top with additional topping mix if desired. Yield: 9 servings.
Diabetic exchanges: 1/2 fruit exchange. 20 calories.
Clyde, NC
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <[email protected]> on
Mar 09, 1998
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