4 Egg whites

2 ts Lemon juice

1 1/2 c Sugar

2 tb Corn oil margarine

1/2 c Unsweetened cocoa powder; si

1 c Nonfat milk; at boiling poin

1 ts Instant coffee granules

1 ts Vanilla extract

12 oz Raspberries, unsweetened; fr

Candy coffee beans; optional Mint sprigs; optional -Recipe by: Jo Merrill This is a lower fat version of the original Chocolate Meringue Cake with Raspberry Sauce. Preheat oven to 200 degrees. Cover two cookie sheets with foil. Draw two 9-inch circles on foil. Whisk the egg whites and 1 teaspoon lemon juice until they hold soft peaks. Add 3/4 cup of sugar, a spoonful at a time, and beat constantly until the sugar is incorporated and the meringue is stiff and shiny. Divide the meringue between the two circles, spreading to edges. Bake for 4 hours then turn off oven. Leave in oven until meringues are cold. You can make these ahead of time and store in cardboard box. Combine the margarine and cocoa in a saucepan and cook over low heat for 3 minutes, stirring constantly. Do not let burn. Pour hot milk into cocoa mixture, stirring constantly with a wire whisk. Add 1/2 cup of the sugar and the coffee granules and simmer, stirring constantly, until thick. Remove from heat and add vanilla and mix well. Allow sauce to cool then refrigerate for at least 2 hours. When ready to use, beat mixture until fluffy and lighter in color. Spread on one meringue and sandwich the two meringues together. Sauce: Puree raspberries in a food processor or blender. Strain into a bowl and add remaining 1/4 cup sugar and teaspoon of lemon juice. To serve: Cut meringue cakes into wedges and spoon a scant 2 tablespoons of raspberry sauce over each wedge. Garnish as desired. Original recipe-331 calories per serving, 23 g fat. Revised version-180 calories, 4 g fat. Jo Merrill--personal files -----