Can't believe I didn't think to post this recipe while strawberries were in peak season:

COCONUT CRUST BERRY PIZZA: pictured here http://buttoni.wordpress.com/2009/1...st-berry-pizza/

This is an old recipe of mine I modified so it is now suitable for the OWL phase of Atkins. It’s a pretty dessert that impresses company and yet it is so easy to make! You make the crust a day ahead and put it all together right before serving. The crust is very dense (not at all crumbly, more like a chewy cookie) and is easiest eaten with your hands just like pizza rather than a fork! Not acceptable for Induction.

CRUST INGREDIENTS:

1 c. unsweetened coconut
1/2 c. chopped almonds
1/3 c. Splenda (or equivalent liquid sweetener)
2 ½ T. CarbQuick or Carbalose flour
2 egg whites lightly beaten with a whisk until frothy
1 tsp. almond extract

TOPPING INGREDIENTS: 1 c. heavy cream, 1T. s/f syrup and 1 pt. fruit

DIRECTIONS: Line a pizza pan with foil. Grease with butter a 9-10″ circle. Combine all crust ingredients in a bowl and stir well. Using fingers, spread and press firmly the coconut crust mixture into a 9-10″ circle. Bake at 325º for 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate overnight.

The day you want to serve, place crust on flat cake plate. Whip cream with a bit of sweetener of your choice ( I like coconut or vanilla DaVinci sugar free syrup). Spread whipped cream evenly over coconut crust and top with raspberries, sliced strawberries or if on the fruit rung of OWL, this is good with thinly sliced peaches. Chill for an hour and then cut into 8 wedges and serve.

NUTRITIONAL INFO: Serve 8, each serving (using strawberries) contains:

273 calories
25 g fat
12 g carbs
5.1 g fiber
6.9 g NET CARBS
5 g protein
43 mg sodium