| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookie | 36 | Servings | |
INGREDIENTS
| 3 | Egg whites (beaten stiff) | |
| 2 | tb | (30 mL) granulated sugar replacement or granulated fructose |
| 2 | ts | (10 mL) orange oil (or your favorite oil) |
| 1 | ts | (5 mL) orange rind (grated) |
INSTRUCTIONS
From: kyoung@prstorm.bison.mb.ca (kyoung) Date: Thu, 26 Aug 93 10:52:09 +0200 Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand Beat sugar replacement, orange oil and rind into the stiff egg whites. Drop onto lightly greased cookie sheets. Bake at 325 degrees F (165 C) for 8 to 10 minutes. Remove from pan immediately. Exchange 6 cookies with sugar replacement: Negligible. Calories 6 cookies with sugar replacement: 10. Exchange 6 cookies with fructose: 1/5 fruit. Calories: 6 cookies with fructose: 22. REC.FOOD.RECIPES ARCHIVES /MISC DIABETIC RECIPE From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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