1 pkg. (3 oz.) ladyfingers, split
2 sq. (1 oz. each) semi-sweet chocolate
1 tbsp. water
1 env. (2 oz.) whipped topping mix
1/2 c. skim milk
1/2 tsp. vanilla
2 egg whites
3/4 tsp. rum extract

1. Line sides of 1-quart mold with half the ladyfingers. Break remaining ladyfingers into small pieces; reserve. Heat chocolate and water in small saucepan over low heat until chocolate is melted. Remove from heat; cool slightly.

2. Beat whipped topping mix, skim milk and vanilla according to package directions. Fold in chocolate. Beat egg whites and rum extract until stiff but not dry. Fold chocolate mixture into egg whites.

3. Layer chocolate mixture and reserved ladyfingers in mold, beginning and ending with chocolate mixture. Refrigerate at least 3 hours. Invert onto serving dish. Makes 8 servings.

TIP: 116 calories per serving.