|2||large egg yolks, lightly beaten|
|2 ounces||premium white baking chocolate, finely chopped|
|1/4 cup||Frangelico (hazelnut-flavored liqueur)|
|1 tsp||cream of tartar|
|Dash of salt|
|6||large egg whites|
|1 1/2 cups||frozen fat-free whipped topping, thawed|
|3 tbsp||chopped hazelnuts, toasted|
Place egg yolks in a medium bowl. Combine 3 tablespoons water, butter, and chocolate in a large, heavy saucepan over medium heat, stirring constantly until chocolate melts. Gradually add chocolate mixture to egg yolks, stirring constantly with a whisk. Return chocolate mixture to pan; cook over medium heat until thick (about 3 minutes), stirring constantly. Remove from heat; stir in liqueur. Cool slightly.
Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and 2/3 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Gradually pour hot sugar syrup in a thin stream into egg white mixture, beating at high speed until stiff peaks form (5 to 7 minutes).
Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Fold in whipped topping and hazelnuts. Spoon mixture into a chilled freezer-safe container; freeze 8 hours or overnight.
Yield: 8 servings (serving size: about 3/4 cup)
CALORIES 207 (25% from fat); FAT 5.7g (sat 2.2g,mono 2.5g,poly 0.5g); IRON 0.3mg; CHOLESTEROL 56mg; CALCIUM 25mg; CARBOHYDRATE 30g; SODIUM 81mg; PROTEIN 4.2g; FIBER 0.3g