4 large egg whites
1/8 tsp salt
1 cup Splenda granulated
1 cup chopped pecans or other nuts
1 cup unsweetened shredded coconut
1/2 tsp vanilla extract
3 cups corn flakes cereal
1/8 tsp salt
1 cup Splenda granulated
1 cup chopped pecans or other nuts
1 cup unsweetened shredded coconut
1/2 tsp vanilla extract
3 cups corn flakes cereal
Preheat oven to 250 degrees.
Light grease cookie sheets; set aside.
Beat egg whites with the salt until stiff; gradually add the Splenda, beating well.
Stir in the nuts, coconut, vanilla, and cereal.
Drop by spoonfuls onto the prepared baking sheets and bake at 250 degrees for 15 to 20 minutes until lightly browned.
Yield: 2 1/2 dozen.
from diabeticenjoyingfood.blogspot.ca
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