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Sunday, October 12, 2008

*Meringue Cookies* ( Diabetic Recipe)

Today's Diabetic recipe is Meringue Cookies. These are more like candy to me. they are fun to make too. You can substitute any jam or preserves in this recipe that you want to, instead of the marmalade. You can also use less salt if you would like to. If you want them to look a little fancy, use a pastry bag with a large star tip. Well, enjoy!


*Meringue Cookies* ( Diabetic Recipe)

Servings: 14

Note: If you don't have parchment paper, you can use aluminum foil instead.

4 Egg whites
1/2 Tsp. Cream of Tartar
1/4 Tsp. Salt
2 Tsp Vanilla
2 Tsp. Fresh Lemon Peel, Grated (Zest)
1 Cup Splenda Sucralose, Granular, Sugar Substitute
1/4 cup Almonds, Sliced
1/4 cup + 1 Tbls. Orange Marmalade

Preheat the oven at 250° F.
Beat egg whites in a bowl on high speed until foamy. Mix in the cream of tartar and salt. Add the grated lemon rind and vanilla. Add in the splenda a little at a time. Beat the mixture until stiff peaks form. Use parchment paper to line a baking sheet. Place 14 mounds of the mixture onto the sheet and bake for 1 hour, repeat. Take out of the oven and let cool on cookie sheet on a wire rack. Heat a skillet over medium high heat. Toast the almonds for 4 minutes, stirring frequently. Pour 1/2 teaspoon of apricot spread on top of each meringue. Sprinkle 1 teaspoon of almonds on top of each. You should get 28 cookies, 2 per serving.

Per Serving: 40 Cal (23% from Fat, 13% from Protein, 64% from Carb); 2 g Protein; 1 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 8 g Carb; 0 g Fiber; 5 g Sugar; 9 mg Calcium; 0 mg Iron; 63 mg Sodium; 0 mg Cholesterol.

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