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Low Fat, Gluten Free Dessert, Chocolate Meringue

Meringue and fat free whipped topping make this dessert tops. It's rich and melts in your mouth. You won't believe it's gluten free or low fat.


Chocolate Meringue

4 egg whites
1 cup sugar
1 Tablespoon cocoa

Filling:

1 cup semisweet chocolate chips
3 Tablespoons water

1 - 8 oz. container fat free cool whip
2 teaspoons cocoa
4-6 Heath candy bars coarsely crushed


Meringues: Draw 2 circles, 8 inches in diameter on parchment paper. Beat egg whites in large bowl until soft peaks form. Gradually add sugar 1/4 cup at a time, mixing cocoa with last 1/4 cup sugar, beat until stiff and glossy. Spread 1/2 of egg mixture in each circle. Bake in 250 degree oven for 65 minutes. Turn off heat. Let meringues stand in oven for 1 hour before removing to cool completely.

Filling: Heat chocolate chips and water in small saucepan over hot water, or on low, stirring constantly until smooth. Do not overheat. Loosen meringues from paper. Spread 1/2 of chocolate mixture on each to edge. Chill until firm.

Sift cocoa and fold into whipped topping. Place about 1/4 cup cool whip mix in center of serving plate (this will keep meringue dessert from slipping on plate). Place one meringue on serving plate (on top of cool whip placed in center). Fold crushed candy bars to remaining whipped topping reserving a small amount for garnishing the top if desired. Spread 1/2 of filling over each chocolate-covered meringue. Carefully lift 1 meringue and place on top of meringue in serving plate. Chill for 8 hours before serving. Tastes great served with or garnished with strawberries.