In a mixing bowl, beat the egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until stiff peaks form. Fold in 1 tablespoon vanilla. Spoon into a 9-inch pie plate coated with cooking spray and form a nest-like shell. Bake for 45 minutes. Cool.

In a microwave-safe cup, melt the chocolate in the water for 1 minute, stir until melted. Cool. Add remaining vanilla. Fold whipped topping into cooled chocolate. Spoon into the meringue shell.

To Prepare and Eat Now: Freeze until firm enough to slice.

To Freeze: Freeze. To store, wrap, label, and freeze.

To Prepare After Freezing: Thaw slightly to serve.

Diabetic Exchanges:
2.5 other carbohydrate, 1 fat.