Chocolate Mint Cookies

They say the best dishes created in the kitchen are created by accident and that is exactly how this recipe came about. In an attempt to make meringue I inadvertently added too much cocoa powder, nonfat dry milk and Splenda and the weight deflated the egg whites. I decided to go ahead and cook the batter anyway see what would happen. Well, am I glad I did. I used a mini-muffin pan because the batter was thin like a cake batter and hoped the egg whites would still give it some rise. It did and what I had was a virtually fat free, very low carb, delectable chocolate mint cookie. You're gonna want the kids to leave a plate full of these cookies for Santa. And at an unbelievable 3.5 grams net carbs each, Santa's going to want to finish the whole plate full. I hope you enjoy.

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

Sugars 1.6 g

Protein 2.8 g

~ Chocolate Hazelnut Truffles ~

A chocolate truffle starts with a simple blend of chocolate and cream called a ganache. If you'veevery savored a smooth, creamy chocolate truffle before you will appreciate how similar this sugar free version is. This recipe is not low in calories or low in fat. It is rich, decadent and luxurious. But, it is low in carbohydrates and has only 4.0 grams net carbs in each full sized dark chocolate-like truffle. This makes an excellent gift for your favorite diabetic chocoholic or a wonderful addition with the other goodies set out on your holiday table for your guests. If hazelnut is not your favorite you can roll the truffles in almond meal, your favorite ground nuts or even in unsweetened cocoa powder. The choice is yours. Simple to make and absolutely mouth watering delicious, everyone will think you slaved for hours and chances are no one will know they are sugar free unless you tell them. I hope you enjoy.

Chocolate Hazelnut Truffles

Ingredients:

4 ounces unsweetened bakers chocolate (4 squares), chopped fine

1 cup Splenda

1 tsp. unsalted butter

1/2 cup heavy cream
1/2 tsp. vanilla extract

2 Tbsp. hazelnut meal, or desired choice of coatings

Chop the chocolate fine and place in a medium sized bowl along with the Splenda. Heat the cream until it just begins to bubble. Pour over the chocolate and Splenda mixture and add the butter. Stir with a whisk. Add the vanilla extract and stir well until everything is melted and well blended. Transfer to a container, cover and refrigerate for at least 2 hours until it hardens slightly.

To finish your truffles sprinkle the hazelnut meal on a small plate. Place about one tablespoonful of ganache in palm and roll around lightly to form a ball. True truffles are oddly shaped and not perfectly round so don't worry too much. Also, the more you handle the ganache the more the warmth of your hands may begin to soften it. You may also consider wearing latex gloves for this part because it does get a bit messy. Drop each truffle into the hazelnut meal and roll around until it is completely covered. Repeat this process until all the ganache is used. Refrigerate again for about an hour so the truffles can set up.

Nutrition Facts

12 Servings

Amount Per Serving

Calories 92.7

Total Fat 9.7 g

Saturated Fat 5.6 g

Polyunsaturated Fat 0.3 g

Monounsaturated Fat 2.7 g

Cholesterol 14.4 mg

Sodium 6.1 mg

Potassium 86.2 mg

Total Carbohydrate 5.7 g

Dietary Fiber 1.7 g

Sugars 0.2 g

Protein 1.6 g