Heat oven to 350°F. Lightly spray 9-inch glass pie plate with cooking spray.

In large bowl, beat egg white and water with fork until frothy. In medium bowl, combine wheat germ, walnuts, brown sugar and cinnamon; mix well. Add egg white mixture; stir until dry ingredients are evenly moistened. Press onto bottom and sides of pie plate. Bake 7 to 8 minutes or until golden brown. Cool completely on wire rack.

Spoon softened ice cream into cooled crust. Drizzle ice cream topping over ice cream. Carefully run knife or spoon through ice cream, creating swirls. Cover and freeze until firm, about 5 hours. Remove pie from freezer 10 to 15 minutes before serving. Slice and top as desired.* Store tightly covered in freezer.

8 SERVINGS

*Suggested additional toppings: fat-free whipped topping, wheat germ, chopped walnuts, sliced strawberries or bananas, raspberries or blueberries.

Nutrition Information: 1/8 of recipe
(without additional toppings)
Calories 300, Calories From Fat 50, Total Fat 6g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 105mg, Total Carbohydrates 53g, Dietary Fiber 2g, Protein 13g, Folic Acid 85mcg (20% DV), Vitamin E 6IU (20% DV).