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1 c. sifted flour
1/4 c. brown sugar
1/2 c. melted butter
1/2 c. chopped pecans
1 (10 oz.) pkg. frozen
2 egg whites
2 tsp. lemon juice
1 c. sugar
1 carton whipping cream,

Mix flour, brown sugar, butter and pecans and spread on
cookie sheet. Bake at 350 degrees for about 20 minutes, stirring
often. Then place 2/3 of this mixture in bottom of 13 x 9-inch
pan. Combine the strawberries, egg whites, lemon juice and
sugar in a chilled bowl and beat until stiff peaks form (about
10 to 12 minutes). Next fold in 1 carton whipping cream,
whipped. Pour in pan. Top with remaining 1/3 crumbled mix-
ture. Freeze at least 6 hours.
Good Source: Vitamin A, potassium and fiber.

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