If you want something that won’t get you drunk, drink water. Or juice. Or grape drink.
A 1% beer is just silly.
Challenging as it may be, it is silly.
You want a low alcohol beer, brew a mild or an ordinary bitter and tell your guests to drink slower.
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So you think Southampton Berliner Weisse is silly?
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Is it 1%?
Besides . . . Berliner Weisses should come in around 3%.
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The OP said 1-2%, and based upon the ratings, 2% clearly worked for the Southampton Berliner Weisse. Also, Nanny State is getting some decent ratings, and it is 1.1%.
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Brew away then. 
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My Berliner Weisse came in low due to some efficiency issues at about 2% and I was still very happy with it...
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Couldn’t you just sparge over something you already mashed? Like a pale ale or something and lightly hop with some hallertau, watery but it is suppose to be light.
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You could, but the wort quality would be reduced. You will get more larger proteins, silicates, polyphenols, etc. Fermentability also drops way off, which I guess could be seen as good thing here, but not worth it imho.
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That all depends on when you stop sparging for the first beer though, and how well you prevent the pH from rising.
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I made a 2.4% bitter that was pretty good:
6lbs Simpsons Golden Promise
1lb Simpsons Dark Crystal
.5lb Naked Golden Oats
1oz Cascade at 60
1oz EK Goldings at 20
1oz Fuggle at 10
Mashed at 160F for 15 minutes, using 1.2qts per pound thickness.
OG was 1.039, TG was 1.018 after only 4 days.
Fermented with WLP002 English yeast.
I put it on cask so I’m sure it continued fermenting a little, but it never got too dry.
Next time I’m going to reduce the bittering hops by half and increase the hops towards the end.
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