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

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 granulated sugar, 2 tablespoons at a time, and almond extract, 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. 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 the pie plate.

Bake 35 to 40 minutes until golden brown and firm to the touch. Turn off oven and let meringue shell dry in the oven until inside of oven and meringue shell are completely cool.  (Do not open oven door while meringue shell is cooling.)

To serve, combine strawberries and powdered sugar in medium bowl. Let stand 15 minutes. Prepare instant pudding & pie filling mix according to package directions using fat-free milk. Fold whipped topping into pudding; reserve 3/4 cup of mixture. Spread remaining pudding mixture over bottom of meringue shell. Top with berries. Swirl remaining pudding mixture in center of pie. Refrigerate 1 hour. Cut into wedges. Refrigerate leftovers.

8 SERVINGS

Nutrition Information: 1/8 of recipe
Calories 190, Calories from Fat 40, Total Fat 4.5g, Saturated Fat 1.5g, Cholesterol 0mg, Sodium 200mg, Total Carbohydrates 34g, Dietary Fiber 3g, Protein 7g, Folic Acid 58mcg (15% DV), Vitamin E 3IU (10%DV).

Cook's Tip: Use blueberries, sliced peaches or nectarines instead of sliced strawberries.