Cranberry Almond Macaroons

Guilt Free

2 egg whites 1/4 tsp almond extract 2 Tbsp substitute sugar 1 cup flaked coconut 1/4 cup dried cranberries chopped 1/4 cup chopped almonds 1/4 cup semisweet chocolate chips, melted

Place egg whites in a small mixing bowl;Let stand at room temperature for 30 minutes. Add extract; beat on medium speed until soft peaks form. Gradually beat in sugar substitute on high until stiff glossy peaks form. Fold in the coconut, cranberries,and almonds. Drop by rounded Tablespoonfuls 2 in. apart onto a baking sheet coated with non stick spray.

Bake at 325* for 10-to 15 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack.

Spread about 1 tsp of melted chocolate on the bottom of each cookie. Place on waxed paper with chocolate side up. let stand until set.

Yield: 11 cookies Nutrition facts 1 cookie equals 91 calories Diabetic exchanges 1 fat 1/2 starch From Cooking for 2

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Dwight D. Eisenhower

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