Cookies, Cinnamon Clouds Lc-1.2/eadessert- cookie, spices 2 large egg white 1/4 tsp cream of tartar dash salt 1/2 cup Splenda, granular 2 tsp cinnamon, ground 1 tsp vanilla extract 1/2 tsp almond extract 1/2 cup pecans/walnuts; chopped - optional In medium bowl, combine egg whites with cream of tartar and salt; beat with electric mixer until soft peaks form. Fold in cinnamon, vanilla and almond extracts, and nuts. Drop by tablespoonfuls onto greased baking sheets. Bake at 300 for 30 minutes. Turn off heat and leave cookies in oven, with door closed, until cooled. Store in airtight container to retain crispness for up to one week. Makes 2 dozen cookies. NYC Nutrition Analysis (per serving or yield unit): water=2.69 g; calories=19.88; protein=0.53 g; total fat=1.79 g; carbohydrate=1.58 g; dietary fiber=0.34 g; ash=0.07 g; calcium=4.26 mg; phosphorus=7.36 mg; iron=0.14 mg; sodium=4.66 mg; potassium=20.65 mg; magnesium=3.44 mg; zinc=0.12 mg; copper=0.03 mg; manganese=0.14 mg; vitamin A=2.4 IU; vitamin E=0.09 mg ATE; thiamin=0.02 mg; riboflavin=0.02 mg; niacin=0.04 mg; pantothenic acid=0.02 mg; vitamin B6=0.01 mg; folate=0.68 ug; vitamin B12=0.01 ug; vitamin C=0.08 mg; saturated fat=0.15 g; monounsaturated fat=1.01 g; polyunsaturated fat=0.54 g; alcohol=0.09 g; total sugars=0.1 g; selenium=0.64 ug; refuse=18.63%; %cal as carb:prot:fat=26:9:66; WW Pts=0.5; (incomplete analysis) |
