Strawberry Chocolate Meringue Torte

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

Preheat oven to 250F. 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 250F 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. Makes 8 servings.