Frozen Berry Meringue, Adapted for Diabetic Diet

• 9 plain graham cracker squares (2 1/2-inch squares)
• 1 cup graham cracker crumbs (optional)
• 3 tablespoons sugar (optional)
• 14 cup butter (optional) or 14 cup margarine, melted (optional)
• 12 cup pecans, finely chopped (optional)
• 2 cups sliced fresh berries (strawberries) or 2 cups drained frozen berries (strawberries)
• 12 cup splenda artificial sweetener (1cup sugar instead of both the Splenda ingredients)
• 14 cup Splenda brown sugar blend
• 2 egg whites
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 1 dash salt
• 1 cup Cool Whip Lite (1/2 cup whipping cream)

1. Line a square serving dish with the graham crackers.
2. (Optional Crust:.
3. Preheat oven to 325 degrees Fahrenheit.
4. Combine cracker crumbs, sugar, butter and pecans.
5. Press into the bottom of a 10" spring for pan.
6. Bake for 10 minutes.
7. Cool).
8. Filling: Combine 2 cups of berries, Splenda white and brown (sugar), egg whites, lemon juice, vanilla and salt in large bowl of mixer.
9. Beat on low speed to blend, then on high speed until peaks form, about 15 minutes.
10. In another bowl, beat cream until soft peaks form.
11. Fold Cool Whip (or whipped cream) into berry mixture.
12. Pour over graham crackers (or cooled crust).
13. Cover, and freeze overnight.
14. To serve, carefully remove sides of pan and garnish if desired.

graham cracker squares, graham cracker crumbs, sugar, butter, pecans, fresh berries, splenda artificial sweetener, brown sugar, egg whites, lemon juice, vanilla, salt, whipping cream

Taken from www.food.com/recipe/frozen-berry-meringue-adapted-for-diabetic-diet-314439 (may not work)