• 1 cup flour
• 1/2 cup butter, melted
• 1/4 cup brown sugar
• 1/2 cup pecans, chopped
• 2 pasteurized egg whites
• 3/4 cup cane sugar
• 2 tablespoons fresh lemon juice
• 2 ½-3 cups blueberries
• 2 cups frozen whipped topping, thawed

In a mixing bowl, combine flour, melted butter, brown sugar and pecans together until crumbly. Spread crumbs onto cookie sheet covered in parchment paper, and bake at 350 F for 20 minutes, stirring often to prevent burning. Cool. Spread half of the crumbs into a 9×13 inch baking pan. Beat egg whites until frothy. Add sugar and lemon juice and continue beating at high speed until stiff peaks form, about 12-15 minutes. Fold in blueberries and thawed whipped topping. Spread mixture evenly over crust, then top with reserved crumbs. Cover and freeze 6 hours or overnight. Cut into squares and serve while still frozen. Garnish with additional blueberries, if desired. Makes 12-15 servings. Note: Pasteurized egg whites are safe to eat uncooked. If you cannot find pasteurized eggs, pasteurized liquid egg white products are available in most grocery stores.