1 C shredded coconut—unsweetened 7 packets Spplenda 2 egg whites ½ C heavy cream ¼ tsp vanilla extract ½ tsp almond extract
Mix cream with sweetener and extracts. Add coconut and mix well. Let stand for 1 hour. If mixture feels dry to the touch after 1 hour add a small amount of cream.
Preheat oven to 350 F
Whip egg whites until peaks form. Fold into coconut. Using a teaspoon, place a small amount of mix onto a well greased cookie sheet. Makes about sixteen cookies. Bake until slightly browned about 12-15 minutes. Cool before serving.
Makes 16 cookies at 1.9 carbs per cookie.
These are light, crunchy and zingy!
Merry Meringues
4 egg whites ¼ tsp cream of tartar ¾ cup Splenda 1 sm. Pkg. lime flavor gelatin 1 sm. Pkg. strawberry flavor gelatin
Beat egg whites and cream of tartar in a small bowl with electric mixer on high speed for 5 minutes or until soft peaks form. Gradually add Splenda 1 TBS at a time beating on high speed until stiff peaks form. Drop tablespoons of mixture on a baking sheet lined with parchment paper. Sprinkle each meringue lightly with dry gelatin powders.
Bake at 225F for 50 minutes. Turn oven off . Prop oven door open slightly and let meringues stand in the oven for about 1 hour or until cooled.
These are good. We tried maple, chocolate and lemon with great success. The coconut were so-so. My 12 year old made them and did a Great job!
MYRA'S BASIC REFRIGERATOR COOKIE DOUGH
2 1/2 cups almond flour (see NOTE) 1 1/2 cups Splenda 1 teaspoon xanthan gum (see NOTE) 1 cup butter, softened 1 egg 1 1/2 teaspoons baking powder 1 teaspoon vanilla 1/4 teaspoon salt
Mix all ingredients together in a mixer until well blended. Divide into 4 ziplock bags or plastic covered bowls and flavor according to your tastes.
Refrigerate for at least 4 hours before baking. Make cookies by forming dough into 1/2-inch balls, placing the balls on a cookie sheet (I use the airbake pans). Flatten the balls with the bottom of a glass tumbler dipped in water to about 3/8-inch thick. Bake at 375° for about 8-12 minutes, until lightly browned. Remove from cookie sheets and cool. Entire batch of dough makes about 12 dozen cookies. Entire batch has about 89 carbs, about 0.62 carb per cookie. NOTE: I buy almond flour from http://www.almondsonline.com/. If you have a blender or mill, you can grind your own - 8 ounces of blanched almonds makes about 2 cups of almond flour. NOTE: Xanthan gum is a natural product that adds stability to mixtures. Without wheat flour (and the gluten in wheat flour), these cookies come out *very* crumbly. The teaspoon of xanthan gum gives the cookies a very good texture - crisp without falling apart when you pick them up. Xanthan gum is expensive - $9.99 for an 8-ounce bag at Whole Foods - but a little goes a long way. Flavoring: Add 1/2-1 teaspoon extract (or 1/4 teaspoon Nature's Flavor) to each portion. I've found that lemon and orange work *really* well. Adds negligible amount of carbs. For chocolate cookies, add 1 square melted unsweetened chocolate to one portion (1/4 recipe), along with an additional tablespoon or so of Splenda. For this variation, add about .25 carb to each cookie. For nut cookies, add some chopped walnuts, pecans or macadamia nuts (try adding macadamia to the chocolate variation). Add appropriate amount of extra carbs for the added nuts.
*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL. If you are on AOL and would like to be added to the invitation list, please email HOSTFoodMagic@aol.com
-------------------- My Totem Is A Tree (EC FAN) Ayla was a Low Carber!! Posts: 11 | From: Pomona MO | Registered: Feb 2004
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