Recipes

If you don't want to use the Splenda or you don't have any in your pantry, just leave it out -- it works well either way!

Ingredients:

• 3 large egg whites
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 1/2 cup granulated white sugar
• 3 tablespoons Splenda (optional)
• 2 tablespoons unsweetened cocoa powder

Preparation:

1. Preheat oven to 300 degrees. Line 2 cookie sheets with parchment paper (foil can also be used).
2. In a large, clean, grease-free mixing bowl with electric mixer, beat egg whites with cream of tartar on high speed until soft peaks form.
3. Slowly add sugar and Splenda; beating until stiff peaks form and mixture becomes glossy. Beat in vanilla extract and fold in cocoa powder until blended in well.
4. Drop mixture by level tablespoons, 2 inches apart, onto prepared cookie sheet. Bake for about 25-35 minutes or until meringues are firm and dry. Slide parchment onto wire racks to cool cookies completely. They will firm up a bit as they cool. If you aren't eating or serving the cookies right away, store them in an airtight container or plastic sealed bag.

Yield:
Makes 32 cocoa meringue cookies (8 servings of 4 cookies each)

Nutritional Information:
Per serving (4 cookies): 58 calories, 2 g protein, 13 g carbohydrate, 0 g fat, 0 g saturated fat, 0 mg cholesterol, .5 g fiber, 21 mg sodium. Calories from fat: 0 percent.

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