Strawberry-Chocolate Meringue Torte

Becky Luigart-Stayner
If you can look at this delicious strawberry chocolate meringue torte without drooling on your keyboard, then you must be dreaming.

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 184
Caloriesfromfat 22 %
Fat 4.4 g
Satfat 3.3 g
Monofat 0.7 g
Polyfat 0.1 g
Protein 2.6 g
Carbohydrate 34.7 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 112 mg
Calcium 19 mg

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.

Note:

October 1998