Irritable Bowel Syndrome Message Boards | Cinnamon Chocolate Meringue

This looks SUPER YUMMY and just in time for Valentines!
It looks very easy to adapt to IBS safe.

Cinnamon Chocolate Meringue

Source: Better Homes and Gardens
http://www.bhg.com

Prep: 40 minutes
Chill: 2 hours
Bake: 40 minutes

Ingredients
1/2 cup packed brown sugar
1/3 cup unsweetened cocoa powder
1/2 cup evaporated fat-free milk (sub soy or rice milk here)
1/4 cup refrigerated or frozen egg product , thawed
1 tablespoon cornstarch
1 1.3-ounce envelope whipped dessert topping mix
1/2 cup fat-free milk (use low fat cool whip?)
1 recipe Meringue Pie Shell (see below)
Shaved semisweet chocolate (optional)
Fresh mint (optional)

Directions
1. For filling, in a medium saucepan combine brown sugar, cocoa powder, evaporated fat-free milk, egg product, and cornstarch. Cook and stir over medium heat until mixture is thickened and bubbly. (Mixture will be very thick.) Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature.
2. In a small mixing bowl prepare whipped dessert topping mix according to package directions except use the fat-free milk. Stir a small amount of whipped topping into chocolate filling to lighten it. Then fold remaining chocolate mixture into whipped topping mixture. Spoon mixture into Meringue Pie Shell. Cover and chill for 2 to 24 hours. Garnish with chocolate shavings and mint, if desired. Makes 8 servings.
3. Meringue Pie Shell: Draw an 8-inch circle on heavy brown paper*. Place paper on baking sheet. In a mixing bowl combine 2 egg whites, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves. Spread 1 cup of the meringue over 8 inch circle on the paper. Spoon remaining meringue into a decorating bag fitted with a large star tip (about 1/2 inch opening). Pipe a shell border on edge of meringue circle about 1-1/4 inches high. The completed shell should be about 9-1/2 inches in diameter (Or, spread all of the meringue over a 9-1/2-inch circle building up the edge.)
4. Bake in a 300 degree F. oven for 40 minutes. Turn off oven. Let dry in oven with closed door for 1 hour. Cool on a wire rack. Carefully remove paper from meringue shell. Place on serving plate.
*Note: Use only paper that is specially made for baking purposes.
Make-Ahead Tip: Prepare the Meringue Pie Shell up to 1 month ahead; store meringue in a covered container in the freezer. To serve, add the filling and chill for 2 to 24 hours.

Nutrition facts per serving:
calories: 161
total fat: 1g
cholesterol: 1mg
sodium: 65mg
carbohydrate: 32g
protein: 4g
vitamin A: 5%
calcium: 9%
iron: 6%

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