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Ingredientes
- 1 c. Coconut flakes
- 1 1/2 c. Strawberries
- 1/2 tsp Lemon juice
- 2 x Egg whites
- 1 Tbsp. Sugar
- 1 tsp Artificial liquid sweetener
- 1 1/2 tsp Vanilla
- 1/8 tsp Cloves
- 1/8 tsp Nutmeg
- 1 dsh Salt
- 1 env artificially sweetened whipped topping whipped
Direcciones
- Toast coconut on cookie sheet in 300 degree oven till lightly brown.
- Butter bottom of 9 x 9 x 2 inch pan and press coconut into bottom of pan.
- Chill.
- In large mixing bowl, combine strawberries (fresh or possibly sugar-free frzn), lemon juice, egg whites and sugar. Beat at high speed till peaks form, about 8 min. Carefully stir in liquid sweetener, vanilla, spices and salt. Prepare topping mix as directed on package. Fold into strawberry mix. Pour into coconut lined pan and freeze.
- To serve, top with additional topping mix if you like.
- Yield: 9 servings.
- Clyde, NC
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 4 servings | |
| Calories 113 | |
| Calories from Fat 40 | 35% |
| Total Fat 4.68g | 6% |
| Saturated Fat 3.42g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 118mg | 5% |
| Potassium 123mg | 4% |
| Total Carbs 16.96g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 6.63g | 4% |
| Protein 1.19g | 2% |
