Click to see a close-up

2 ounces almond flour, 1/2 cup
2 tablespoons flax meal
2 tablespoons butter, softened
2 tablespoons granular Splenda or equivalent liquid Splenda
1/3 cup pecans, chopped, about 1 1/2 ounces

Combine and spread in a 9" pie pan. Bake at 350 about 8 minutes, break it up with a spatula and stir. Return to the oven and bake another 5 minutes. Stir again. Bake until golden brown. Remove from the oven and cool.

3 egg whites
1/2 teaspoon cream of tartar
16 ounce bag frozen strawberries, thawed, drained and mashed
1 cup granular Splenda or equivalent liquid Splenda

1 cup heavy cream, whipped
8 ounces cream cheese, softened

In a large bowl, beat the egg whites, cream of tartar, strawberries and Splenda on high speed until very fluffy, 5-6 minutes. I recommend setting the bowl in the kitchen sink because it splatters. Make sure your bowl is large because this will expand quite a bit.

In a medium bowl beat the cream cheese until smooth. Fold in about 1/4 cup of the strawberry mixture, to lighten it, then fold in the whipped cream trying not to deflate the cream. Gently fold the cream cheese-whipping cream mixture into the strawberry mixture until it is incorporated well. Pour in the strawberry mixture into a sprayed 9x13" pan and spread evenly. Sprinkle the topping mixture over the top. Cover and freeze until solid, at least 4-6 hours. You can cut this frozen.

Makes 12-16 servings
Can be frozen

With granular Splenda:
Per 1/12 Recipe: 231 Calories; 21g Fat; 4g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
Per 1/16 Recipe: 174 Calories; 16g Fat; 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per 1/12 Recipe: 222 Calories; 21g Fat; 4g Protein; 6g Carbohydrate; 1.5g Dietary Fiber; 4.5g Net Carbs
Per 1/16 Recipe: 167 Calories; 16g Fat; 3g Protein; 5g Carbohydrate; 1.5g Dietary Fiber; 3.5g Net Carbs

Although this is delicious and easy to make, there are a lot of steps and you'll find that you'll use just about every mixing bowl in the house. Besides the pie plate and the 9x13" pan, I needed to use 4 different bowls plus a colander to drain the berries. I whipped my cream with a wire whisk, but if you plan to use your electric mixer to do this, you should beat the egg white mixture first to avoid getting the fat from the cream into the egg whites. Otherwise, wash the beaters well before using for that step. Carolyn's recipe called for 1/4 teaspoon cinnamon in the topping mixture, but I left that out. I didn't want the cinnamon to compete with the delicate strawberry flavor. This reminds me of strawberry ice cream and frankly, without the topping, you could serve it like ice cream. It's especially nice when parts of it thaw and become creamy and frosty at the same time. This is really good and with 12 servings, the portions are large. Click the photo to see a close-up.

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