3 egg whites
1/4 tsp. baking powder
1 c. sugar
3/4 c. oatmeal
1/2 c. chopped nuts
10 oz. frozen raspberries, thawed
1 tbsp. cornstarch
1 c. heavy cream
1/3 c. toasted coconut

Beat egg whites. Add sugar with baking powder slowly, beat until glossy. Add oatmeal, nuts, vanilla. Spoon into 9" ungreased pan. Bake 300 degrees for 20 minutes. Drain juice from raspberries, add cornstarch and cook until thick. Mix in raspberries. Spoon into shell, spread whipped cream. Garnish with coconut. (Cool raspberry mixture some before adding to shell.)