Total Calories: 154
Line a 9 x 1 1/2 -inch round baking pan with plastic wrap so plastic wrap hangs over edges. Coat with non-stick cooking spray. Split lady fingers lengthwise. Cut twelve in half crosswise, making 24 pieces stand on end, with flat-end down, around outer edge of pan.
Spoon softened ice cream into pan smooth top. Arrange remaining lady fingers in a single layer on top of ice cream, cutting to fit as needed. Cover with plastic wrap and freeze at least 4 hours or until firmly frozen.
In a small mixer bowl at high speed, beat egg whites and salt until soft peaks form. Gradually beat in sugar until glossy and stiff peaks form.
Remove pan from freezer and uncover. Using edges of plastic wrap, unmold frozen mixture onto a heatproof platter or cutting board with lady fingers on bottom. Remove plastic wrap. Spread meringue over entire top and sides, sealing well.
Bake in a preheated 500° oven for 2 to 3 minutes or until meringue begins to brown. Cut and serve immediately, spooning some strawberries over each piece. Pass remaining strawberries.
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