Ingredients
2 oz semisweet chocolate, chopped
1 T instant espresso granules or
2 T instant coffee granules
1 T unsweetened cocoa
2 T hot water
2/3 C sugar
2 T water
1/4 tsp cream of tartar
3 lg egg whites
1/3 C light cool whip
2 tsp grated semisweet chocolate
Combine first 4 ingredients in a small saucepan. Cook over low heat until chocolate melts and mixture is smooth, stirring constantly. Remove from heat.
Combine sugar, 2 tablespoons water, cream of tartar, and egg whites in the top of a double boiler. Place over simmering water; beat mixture at high speed of a mixer until stiff peaks form (about 4 minutes).
Gently stir 1/4th of egg white mixture into chocolate mixture, gently fold in remaining egg white mixture and cool whip.
Divide mixture among 4 dessert dishes. Cover and chill. Sprinkle each serving with 1/2 teaspoon grated chocolate.
Note: Freeze’s well, cool completely, cover and freeze. Thaw in refrigerator.
CALORIES 238 (23% from fat); FAT 6g (satfat 3.9g, monofat 1.8g, polyfat 0.2g); PROTEIN 4.1g; CARBOHYDRATE 45.6g; FIBER 0.2g; CHOLESTEROL 0.0mg; IRON 0.9mg; SODIUM 45mg; CALCIUM 16mg;
