1 (16 oz.) pkg. frozen unsweetened strawberries
1/2 of 16 oz. pkg. frozen melon balls
2 egg whites
1/2 tsp. vanilla
2 tbsp. sugar
1 tbsp. corn syrup
1 (7 oz.) pkg. shredded coconut
1/2 c. sugar
2 env. unflavored gelatin
2 tbsp. lemon juice
2 egg whites
1/4 c. sugar
1/2 c. whipping cream

Thaw fruit. In a small mixer bowl, beat the first 2 egg whites and vanilla until soft peaks form. Gradually add the 2 tablespoons sugar and corn syrup, beating until stiff peaks form. Fold in coconut. Spread evenly onto bottom and up sides of a well buttered 9" pie plate. Bake at 350 degrees for 15 minutes; cool.

Place fruits in a blender container. Cover; blend until smooth. Combine the 1/2 cup sugar and gelatin. Stir in a cup of the puree. Cook and stir over low heat until gelatin is dissolved. Transfer to a bowl, add remaining puree and lemon juice. Chill to the consistency of corn syrup, stirring occasionally. Remove from the refrigerator.

In a small mixer bowl, beat remaining 2 egg whites until soft peaks form, then gradually add 1/4 cup sugar, beating until stiff peaks form. When gelatin is partially set, fold in egg whites. Beat cream until soft peaks form and fold into gelatin. Chill until mixture mounds when spooned. Turn into crust. Chill for 6 hours or until set. Makes 8 servings, 300 calories each.