Source: dLife

A slightly sinful combination of chocolate, strawberries, and cream.

Servings

4 egg whites
0.25 tsp cream of tartar
1 tsp vanilla extract
0.67 cup SPLENDA® No Calorie Sweetener, granulated
0.33 cup Cocoa Powder, unsweetened
1 cup cool whip
2 pint fresh strawberries , about 40 strawberries

1 Preheat oven to 225°F.
2 Cover 2 baking sheets with parchment paper.
3 In medium mixing bowl, combine Splenda and cocoa. Set aside.
4 Place egg whites, cream of tartar, and vanilla in separate bowl and beat at high speed until frothy.
5 Add Splenda/cocoa mixture, 1 teaspoon at a time, continuing to beat for 5 to 7 minutes until mixture is stiff and glossy.
6 Drop onto baking sheets, 1 tablespoon at a time.
7 Place in oven and bake for 1 1/2 hours.
8 Turn oven off and allow baking sheets with meringue to sit in oven overnight, or about 8 hours.
9 Place 1 teaspoon of whipped topping and one strawberry on each piece and serve.