
Chocolate Mint Cookies
Ingredients:
3/4 cup Splenda
1/2 cup unsweetened cocoa powder
1/2 cup nonfat dry milk powder
1/2 cup egg whites, about 4 whites
1/8 tsp. cream of tartar
12 tsp. vanilla extract
1/4 tsp. peppermint extract
vegetable spray
Preheat the oven to 350'
Sift the Splenda, cocoa powder and nonfat dry milk powder into a small bowl and set aside.
With an electric mixer beat the egg whites until frothy in a large bowl. Add the cream of tartar, vanilla and peppermint extracts. Continue to beat until light and fluffy with soft peaks. Gradually sift the Splenda mixture into the egg whites while still whipping. Scrape down the sides of the bowl as you go to thoroughly incorporate. The egg whites will deflate but you will be left with a rich chocolate batter.
Lightly coat a mini-muffin pan with the vegetable spray. Fill each cup of the muffin pan with about one tablespoonful of the batter. Bake for 8 to 10 minutes. Remove and cool pan on rack for 5 minutes and then turn out onto rack to completely cool.
Nutrition Facts
16 Servings
Amount Per Serving
Calories 20.8
Total Fat 0.4 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.1 g
Cholesterol 0.6 mg
Sodium 14.3 mg
Potassium 54.7 mg
Total Carbohydrate 4.4 g
Dietary Fiber 0.9 g
Dietary Fiber 0.9 g
Sugars 1.6 g
Protein 2.8 g
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