Ingredients

1 C. coconut flakes
1-1/2 C. strawberries
1/2 tsp. lemon juice
2 egg whites
1 Tbsp. sugar
1 tsp. artificial liquid sweetener
1-1/2 tsp. vanilla
1/8 tsp. cloves
1/8 tsp. nutmeg
1 dash salt
1 envelope artificially sweetened whipped topping, whipped

Cooking Instructions

Toast coconut on cookie sheet in oven at 300 degrees F. until lightly brown. Butter bottom of 9 by 9 by 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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)