3 Egg whites (beaten stiff)
2 tb (30 mL) granulated sugar
-replacement or granulated
-fructose
2 ts (10 mL) orange oil (or your
-favorite oil)
1 ts (5 mL) orange rind (grated)
From: kyoung@prstorm.bison.mb.ca (kyoung)
Date: Thu, 26 Aug 93 10:52:09 +0200
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
Beat sugar replacement, orange oil and rind into the stiff egg whites. Drop
onto lightly greased cookie sheets. Bake at 325 degrees F (165 C) for 8 to
10 minutes. Remove from pan immediately.
Exchange 6 cookies with sugar replacement: Negligible. Calories 6 cookies
with sugar replacement: 10. Exchange 6 cookies with fructose: 1/5 fruit.
Calories: 6 cookies with fructose: 22.
REC.FOOD.RECIPES ARCHIVES
/MISC
DIABETIC RECIPE
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
36 Servings