2 egg whites
Pinch of cream of tartar
3/4 cup Splenda Granular
1 tsp vanilla extract
2 cups crispy rice cereal
1 cup unsweetened coconut
Preheat oven to 275 degrees.
Spray baking sheet/s with nonstick cooking spray; set aside.
In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add Splenda and beat until stiff.
Gently fold in the vanilla, cereal and coconut.
Drop mixture by tablespoonfuls onto the prepared pans. You should have 24 macaroons. Bake 18-20 minutes or until lightly browned and firm to the touch.
Yield: 12 servings of 2 macaroons
Per serving: 70 calories, 7 g carbs, 5 g protein, 4 g fat, 1 g fiber
3/4 cup Splenda Granular
1 tsp vanilla extract
2 cups crispy rice cereal
1 cup unsweetened coconut
Preheat oven to 275 degrees.
Spray baking sheet/s with nonstick cooking spray; set aside.
In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add Splenda and beat until stiff.
Gently fold in the vanilla, cereal and coconut.
Drop mixture by tablespoonfuls onto the prepared pans. You should have 24 macaroons. Bake 18-20 minutes or until lightly browned and firm to the touch.
Yield: 12 servings of 2 macaroons
Per serving: 70 calories, 7 g carbs, 5 g protein, 4 g fat, 1 g fiber
File photo for reference only.
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