4 large egg whites
1/8 tsp salt
1 cup Splenda granulated
1 cup chopped pecans or other nuts
1 cup unsweetened shredded coconut
1/2 tsp vanilla extract
3 cups corn flakes cereal
Preheat oven to 250 degrees.
Light grease cookie sheets; set aside.
Beat egg whites with the salt until stiff; gradually add the Splenda, beating well.
Stir in the nuts, coconut, vanilla, and cereal.
Drop by spoonfuls onto the prepared baking sheets and bake at 250 degrees for 15 to 20 minutes until lightly browned.
Yield: 2 1/2 dozen.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.