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Meringue Cookies - 7g Carbs, 0g Fiber, 6g Sugar
 
   
Yield: 3-1/2 dozen cookies (14 Servings)
 
From: The New Family Cookbook For People with Diabetes
 
   
2 large egg whites
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Meringue Cookies - 7g Carbs, 0g Fiber, 6g [[sugar]]
1/4 tsp fresh lemon juice
 
3/4 cup powdered sugar
 
Pinch of salt
 
1/3 cup finely chopped pecans or almonds
 
   
Preheat the oven to 250 degrees F. Line 2 cookie sheets
 
with parchment paper or non-stick oven liner film.
 
   
Put the egg whites and lemon juice in a chilled bowl. Beat
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Yield: 3-1/2 Dozen Cookies (14 Servings)
with an electric mixer to a soft foam. Slowly beat in the
 
sugar, mixing well after each addition. Continue beating
 
at medium-high speed until stiff peaks form. Add the vanilla
 
and salt. Gently fold in the nuts.
 
   
Drop the batter by heaping teaspoons onto the cookie sheets.
+
From: The New Family Cookbook For People With Diabetes
Shape with the back of a spoon onto 1-inch circles. Bake
 
until set and firm, about 1 hour. Turn off the oven but
 
leave the cookies there until the oven is completely cool.
 
Remove the cookies from the oven and store in an airtight
 
container at room temperature.
 
   
Nutrition per Serving (3 cookies):
+
*2 Large [[egg]] Whites
46 Calories, 2g Fat, 0mg Cholesterol, 18mg Sodium,
+
*1/4 Tsp [[fresh lemon juice]]
7g Carbs, 0g Dietary Fiber, 6g Sugars, 1g Protein
+
*3/4 Cup [[powdered sugar]]
   
Diabetic Exchanges: 1/2 Other Carbohydrate
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Pinch of [[salt]]
  +
*1/3 Cup Finely Chopped [[pecans]] or [[almonds]]
   
   
==Contributed by :==
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Preheat The Oven to 250 Degrees F. Line 2 Cookie SheetsWith Parchment Paper or Non-Stick Oven Liner Film.
* [http://groups.yahoo.com/group/Healthy_Recipes_For_Diabetic_Friends/ Healthy Recipes For Diabetic Friends Y-Group]
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[[Category:Healthy_Recipes_For_Diabetic_Friends]]
+
  +
Put The [[egg]] Whites And [[lemon juice]] in a Chilled Bowl. BeatWith an Electric Mixer to a Soft Foam. Slowly Beat in TheSugar, Mixing Well After Each Addition. Continue BeatingAt Medium-High Speed Until Stiff Peaks Form. Add The VanillaAnd [[salt]]. Gently Fold in The Nuts.
  +
  +
  +
Drop The Batter by Heaping Teaspoons Onto The Cookie Sheets.Shape With The Back of a Spoon Onto 1-Inch Circles. BakeUntil Set And Firm, About 1 Hour. Turn Off The Oven ButLeave The Cookies There Until The Oven is Completely Cool.Remove The Cookies From The Oven And Store in an AirtightContainer at Room Temperature.
  +
  +
  +
Nutrition Per Serving (3 Cookies):
  +
*46 Calories, 2g Fat, 0mg Cholesterol, 18mg Sodium,
  +
*7g Carbs, 0g Dietary Fiber, 6g Sugars, 1g Protein
  +
  +
  +
[[diabetic]] Exchanges: 1/2 Other Carbohydrate
  +
  +
  +
==contributed by :==
  +
* [http://Groups.Yahoo.Com/Group/Healthy_Recipes_For_[[diabetic]]_Friends/ Healthy Recipes For [[diabetic]] Friends Y-Group]
  +
[[category:healthy_Recipes_For_Diabetic_Friends]] [[Category:Lemon juice Recipes]] [[Category:Powdered sugar Recipes]] [[Category:Almond Recipes]] [[Category:Pecan Recipes]] [[Category:Salt Recipes]] [[Category:Granulated sugar Recipes]] [[Category:Egg Recipes]] [[Category:Diabetic Recipes]]

Revision as of 07:26, April 12, 2007


Meringue Cookies - 7g Carbs, 0g Fiber, 6g sugar


Yield: 3-1/2 Dozen Cookies (14 Servings)

From: The New Family Cookbook For People With Diabetes

Pinch of salt


Preheat The Oven to 250 Degrees F. Line 2 Cookie SheetsWith Parchment Paper or Non-Stick Oven Liner Film.


Put The egg Whites And lemon juice in a Chilled Bowl. BeatWith an Electric Mixer to a Soft Foam. Slowly Beat in TheSugar, Mixing Well After Each Addition. Continue BeatingAt Medium-High Speed Until Stiff Peaks Form. Add The VanillaAnd salt. Gently Fold in The Nuts.


Drop The Batter by Heaping Teaspoons Onto The Cookie Sheets.Shape With The Back of a Spoon Onto 1-Inch Circles. BakeUntil Set And Firm, About 1 Hour. Turn Off The Oven ButLeave The Cookies There Until The Oven is Completely Cool.Remove The Cookies From The Oven And Store in an AirtightContainer at Room Temperature.


Nutrition Per Serving (3 Cookies):

  • 46 Calories, 2g Fat, 0mg Cholesterol, 18mg Sodium,
  • 7g Carbs, 0g Dietary Fiber, 6g Sugars, 1g Protein


diabetic Exchanges: 1/2 Other Carbohydrate


contributed by :

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