|Cream of tartar||1⁄4 Teaspoon|
|Granulated sugar||3 Teaspoon|
|Baking chocolate||1 Ounce, melted|
|Low calorie whipped topping||1 Cup (16 tbs)|
|Whipped topping||1 Cup (16 tbs)|
Beat egg whites until frothy; add cream of tartar and sugar replacement.
Beat until stiff.
Line a 9 inch (23 cm) pie pan with meringue mixture.
Bake at 275°F (135°C) for 45 minutes.
Beat egg yolks in top of double boiler; add sugar replacement, baking chocolate and salt.
Cook and stir until thick, about 10 minutes.
Fold in whipped topping.
Pour mixture into angel shell.