Frozen Strawberry Pecan Squares
|3/4||cup Sugar In The Raw®|
|1 ½||cups all-purpose flour|
|1 ½||cups toasted pecans, chopped|
|3/4||cup (1 ½ sticks) butter, softened|
|1/8||teaspoon almond extract|
|1/2||cup Stevia In The Raw® Bakers Bag|
|8||ounces frozen whole strawberries, slightly thawed and chopped|
|1/2||tub (4 ounces) frozen whipped topping, thawed|
Preheat oven to 350°F.
In a large bowl, combine the Sugar In The Raw®, flour and chopped pecans. Add the butter. Mix together with a fork until a crumb-like texture is achieved.
Press the crumb mixture into the bottom of 9 x13-inch baking dish. Bake for 15-20 minutes or until golden brown. Set aside and cool completely.
Once crust is cooled, begin assembling the topping: In a large mixing bowl, beat the egg whites and almond extract on high speed until frothy. Add the Stevia In The Raw® and beat at medium speed until thick and creamy. Add the chopped strawberries and continue to beat at medium speed for 5 minutes, then on high speed for 5 minutes more.
Using a spatula, gently fold the whipped topping into the strawberry mixture, one spoonful at a time. Continue folding until no lumps remain.
Spread the strawberry mixture over the cooled crust. Freeze for a minimum of 2 hours or until firm. Cut into squares to serve.
Per Serving: 205 calories, 15g total fat, 13g carbohydrate, 2g protein, 1g dietary fiber, 85mg sodium.