1 package (12 ounces) fat free pound cake
1/3 cup finely chopped semisweet chocolate
1/3 cup raspberry or apricot spreadable fruit
2 egg whites
1/4 tsp. cream of tartar
3 Tbsp. packed brown sugar
1/2 tsp. vanilla
Preheat oven to 400*F. Cut cake horizontally into 3 layers. Place layers on ungreased cookie sheets. Mix chocolate and fruit spread. spread one third of mixture over each layer. Beat egg whites and cream of tartar in medium bowl until foamy. Beat in brown sugar, one tablespoon at a time, and keep beating until mixture is stiff and glossy; beat in vanilla. Spread meringue over each layer. Bake 6 to 10 minutes or until meringue is light brown. Remove from cookie sheet and cool on wire rack. Cut each layer into six 1 inch bars.