| 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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