Strawberry-Chocolate Meringue Torte

Yield: 8 servings (serving size: 1 wedge)

Ingredients

• 4  large egg whites
• 1/4  teaspoon  salt
• 1/4  teaspoon  cream of tartar
• 1  cup  sugar
• 2  cups  sliced strawberries
• 1  teaspoon  sugar
• 1/4  cup  semisweet chocolate chips, divided
• 2  cups  frozen reduced-calorie whipped topping, thawed and divided

Preparation

Preheat oven to 250°.

Cover a large baking sheet with parchment paper. Draw 2 (8-inch) circles on paper. Turn paper over, and secure with masking tape.

Beat egg whites, salt, and cream of tartar at high speed of a mixer until foamy. Gradually add 1 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.

Spread half of the mixture into each circle on prepared baking sheet using the back of a spoon. Bake at 250° for 1 hour or until the meringues are crisp.

Sprinkle strawberries with 1 teaspoon sugar; cover and set aside.

Sprinkle each meringue with 1 1/2 tablespoons chocolate chips. Return the meringues to oven; turn off heat, and let stand for 5 minutes. Spread the softened chocolate with a spatula. Cool meringues to room temperature.

Place 1 meringue on a serving platter; spread 1 cup whipped topping over top. Arrange half of strawberry mixture over the whipped topping. Top with remaining meringue; spread 1 cup whipped topping over top. Arrange the remaining strawberry mixture over the whipped topping. Place 1 tablespoon chocolate chips in a small microwave-safe bowl. Microwave at HIGH 1 minute or until chips are soft. Stir chocolate; drizzle over top of torte.

Nutritional Information

Calories:

184 (22% from fat)

Fat:

4.4g (sat 3.3g,mono 0.7g,poly 0.1g)

Protein:

2.6g

Carbohydrate:

34.7g

Fiber:

1g

Cholesterol:

0.0mg

Iron:

0.3mg

Sodium:

112mg

Calcium:

19mg