Serves: 15
Total Calories: 210
1. Mix together and put into a well-greased 8- inch square baking dish. Bake at 350° F for 20 minutes, stirring occasionally. Cool.
Filling:
*Beat egg whites until soft peaks form. Add splenda slowly while continuing to beat. Blend in strawberries, lemon juice, and vanilla. Beat at high speed for 12 minutes until thick. Whip heavy cream until thick and fold into strawberry mixture. Press 2/3 of the crumb mixture in a shallow 9 x 13-inch baking dish. Pour in strawberry mixture and smooth top with spatula sprinkle remaining crumbs over top. Cover and freeze overnight. Remove 30 minutes before serving and cut in squares.
Note: Ideal for a buffet dinner make a day or two ahead. Keeps well.
This Frozen Strawberry Dessert recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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