* Exported from MasterCook *

ALMOND CINNAMON CLOUDS

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : 0-5G Low Carb Soup Vegie Egg Cheese


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg egg whites -- room temperature
1/4 tsp cream of tartar
1 dash sea salt
3/4 cup splenda
1 tbsp ground cinnamon
2 tsp vanilla extract
1 tsp almond extract
1 cup slivered almonds

Preheat oven to 300øF-150øC.
Line a cookie sheet with parchment or baking paper.
In medium bowl, combine egg whites with tartar and salt, beat with electric mixer till soft peaks form.
In separate bowl, blend sweetener and cinnamon.
Fold into egg whites the sweetener mix, extracts. Then gently fold in nuts.
Drop in large spoonfuls (soup spoon size) onto prepared pan, about an inch 25mm apart.
Bake for 20 minutes or so until dry. Can turn off oven and leave cookies in oven to dry fully (or not).
Store in airtight containers to retain crispness (up to a week).
Makes about 33 large cookies.



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Per Serving (excluding unknown items): 32 Calories; 3g Fat (63.7% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 16mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0 0

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