Mega Recipe

Cookie Plate

Add these tasty little “meringue kisses” sandwich cookies to your holiday cookie
platter. Or wrap them in pretty cellophane, tie on a holiday bow and give them out as treats. Even the diabetics can enjoy them without guilt.

CHOCOLATE MERINGUE SANDWICH COOKIES

1/2 cup Splenda Blend

1/4 cup finely ground almonds

1 tbsp unsweetened cocoa

1 tsp cornstarch

2 egg whites

1/8 tsp cream of tartar

1/4 tsp almond extract

1/3 cup sugar-free chocolate fudge ice-cream topping

Preheat oven to 250 degrees.

Coat a foil-lined baking sheet with nonstick cooking oil spray; set aside.

Combine 3 tablespoons of the Splenda blend with the almonds, cocoa, and cornstarch in a small bowl; set aside.

Beat egg whites using an electric mixer. Beat until whites are frothy. Add the cream of tartar; beat on high speed until soft peaks form. Gradually add the almond extract and the remaining Splenda blend. Continue to beat on high speed until stiff peaks form. Gently fold the cocoa mixture into the egg whites.

Drop mixture by rounded teaspoons onto the prepared baking sheet, 2 inches apart. For fancy cookies, put mixture into a pastry bag with a large star tip and pipe the cookies. Bake for 40 minutes at 250 degrees. Allow the cookies to cool on the pan for a couple of minutes before attempting to remove. Remove with a thin spatula.

Spread the flat side of 1 cookie with 1 teaspoons of the fudge topping. Top first cookie with another cookie sandwiching the fudge in the center. Repeat until cookies are used up.

Yield: 15 cookies.

Note: Cookies may be stored in an airtight container for up to 2 days.

Serving size = 3 cookies. Per serving: 164 calories, 3 grams protein, 18 grams carbs

Enjoy!

By: Linda Wilson

For more of Linda’s recipes and diabetic information visit her blog at http://diabeticenjoyingfood.squarespace.com