1.Heat oven to 325¡F. Spray bottom and sides of 9-inch glass pie plate with cooking spray.

2.In large bowl, beat egg whites and salt with electric mixer at high speed until whites begin to mound. With mixer at high speed, add almond extract and sugar, 2 tablespoons at a time, beating until sugar dissolves and whites stand in stiff glossy peaks when beater is raised. With rubber spatula, fold in wheat germ, coconut and almonds.

3.Spread meringue in pie plate to cover bottom and sides, but not the rim. Make sides a little thicker than the bottom and 1/2 inch higher than the rim of pie plate. Bake 35 to 40 minutes or until golden brown and firm to the touch. Turn off oven and let meringue shell dry in oven until inside of oven and meringue shell are completely cool. (Do not open oven door while meringue shell is cooling.)

4.To serve, combine strawberries and sugar in medium bowl. Let stand 15 minutes. Spread 1 cup whipped topping over bottom of meringue shell. Top with berries. Swirl remaining whipped topping decoratively in center of pie. Cut into wedges. Refrigerate leftovers.

8 Servings

Nutrition Information: (1/8 of recipe) Calories 180, Calories From Fat 50, Total Fat 5g, Saturated Fat 3g, Cholesterol 0mg, Sodium 105mg, Total Carbohydrates 30g, Dietary Fiber 2g, Protein 4g.