2 tablespoons butter or margarine
2 cups miniature marshmallows
½ teaspoon vanilla extract
2½ cups crispy rice cereal
3 egg whites
¾ cup sugar
1 cup blueberries
3 tablespoons lemon juice
1 cup non-dairy whipped topping

Grease a 9x9-inch baking pan with butter.

In a large saucepan, melt butter over low heat.  Add marshmallows, stir constantly, until melted.  Continue cooking and stirring for 3 minutes.  Remove from heat; stir in vanilla.  Stir in rice cereal until well coated.  Press into the bottom and 1½-inches up the sides of the pan.  Cool.

In a large mixing bowl, combine egg whites, sugar, blueberries, and lemon juice.  Beat until the mixture is thick and fluffy.  Fold in topping.  Spread the mixture over the crust.

Cover and freeze about 3 hours or until firm.

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