Fluffy strawberry dessert for diabetics

4 Servings

Ingredients

Quantity Ingredient
1 cup Coconut flakes
1½ cup Strawberries
½ teaspoon Lemon juice
2 Egg whites
1 tablespoon Sugar
1 teaspoon Artificial liquid sweetener
1½ teaspoon Vanilla
⅛ teaspoon Cloves
⅛ teaspoon Nutmeg
1 dash Salt
1 Envelope artificially sweetened whipped topping; whipped

Directions

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: ½ fruit exchange. 20 calories.

Clyde, NC

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 09, 1998

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