1 cup flour
1/2 cup chopped pecans
1/2 cup butter, melted
1/4 cup firmly packed brown sugar
1 10-ounce package frozen strawberries, thawed
OR 2 1/2 cups sliced fresh strawberries
1 cup sugar
2 teaspoons fresh lemon juice
2 egg whites
1 cup whipping cream, whipped
Combine flour, pecans, butter, and brown sugar in an 8-inch baking pan; stir well. Bake at 350 degrees for 20 minutes, stirring occasionally; set aside to cool.
Combine strawberries, sugar, lemon juice, and egg whites in a large mixing bowl; beat at high speed of electric mixer for 10-12 minutes or until stiff peaks forms. Fold in whipped cream.
Crumble and press about two-thirds of crumb mixture into a 9-inch springform pan; spoon in strawberry mixture. Sprinkle remaining crumbs on top; freeze until firm. Garnish with fresh strawberries, if desired.
Serves 8-10.
