1 c. plain flour
1/4 c. brown sugar
1/2 c. chopped pecans
1 stick butter, melted
2 egg whites
2/3 c. granulated sugar
10 oz. pkg. frozen strawberries (partially thawed)
2 tbsp. lemon juice
1 c. heavy cream, whipped
(For less fat sub. icy cold canned milk or Milnot)

Stir together first four ingredients. Spread evenly in shallow baking dish or cookie sheet. Bake in 350 degree oven for 20-30 minutes, stirring occasionally. Crumble. Sprinkle 2/3 of crumbs in 13 x 9 x 2 inch pan.

Combine egg whites, sugar, berries and lemon juice in large bowl; with electric mixer, beat at high speed to stiff peaks, about 10-15 minutes. Fold into whipped cream. Spoon over crumbs and top with remaining crumbs. Freeze. Cut into squares. Garnish with whole berries if desired.