INGREDIENTS

INSTRUCTIONS

For base, combine oats, sugar and butter, mixing until crumbly.  Place
in a shallow baking pan.  Heat in preheated moderate oven (350  F.)
about 10 minutes, stirring occasionally.  Set aside 1/2 cup of  crumb
mixture for topping.  Firmly press remaining mixture into an  ungreased
13 x 9-inch baking pan.  Chill.  For filling, crush 1/2 pint of the
strawberries.  Slice remaining  strawberries; set aside.  Soften
gelatine in cold water. Combine  softened gelatine, crushed
strawberries, sugar, lemon juice and food  coloring in saucepan.  Cook
over low heat, stirring occasionally  until gelatine and sugar are
dissolved.  Cool to room temperature.  Place crushed strawberry mixture
and egg whites in large mixing bowl.  Beat at high speed on electric
mixer until mixture is thick and  mounds when dropped from a spoon.
Fold in whipped cream and sliced  strawberries. Spread evenly over
crumb base.  Sprinkle with reserved  crumb mixture. Chill several hours
or until set.  Cut in pieces;  garnish with strawberry halves.  Source:
Our Favorites for family and friends Reprinted with  permission from
The Quaker Oats Company Electronic format courtesy of  Karen Mintzias
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip

A Message from our Provider:

“Moses was called ‘God’s friend\”. Are you?”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 306
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 16.3mg
Sodium: 33.7mg
Potassium: 158.5mg
Carbohydrates: 61.8g
Fiber: 1.6g
Sugar: 54.6g
Protein: 1.1g