Cranberry Almond Macaroons
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
What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog.....
Dwight D. Eisenhower