Chocolate Chip Meringue Crisps
Makes 3 dozen cookies
Preparation Time: 15 minutes
Cook Time: 2 hours
1/2 cup chopped walnuts
2 egg whites
1/2 teaspoon vanilla extract
1/2 cup SPLENDA® Sugar Blend for Baking
1/2 cup Nestle® TOLL HOUSE® Semi-sweet chocolate morsels
1. PREHEAT oven to 200°F.
2. BAKE walnuts in a shallow pan, stirring occasionally, 5 minutes or until toasted. Set aside.
3. BEAT egg whites and vanilla at high speed with an electric mixer until foamy.
4. ADD SPLENDA® Sugar Blend, 1 tablespoon at a time, beating until stiff peaks form; stir in walnuts and chocolate morsels.
5. SPOON rounded teaspoons of mixture on baking sheets lined with parchment paper.
6. BAKE 2 hours. Cool slightly on cookie sheet. Remove to wire racks to cool completely.
Option: Store in an air-tight tin
Nutrition Information per serving
Serving Size
1 cookie
Calories
35
Calories from Fat
15
Total Fat
2g
Saturated Fat
.5g
Cholesterol
0mg
Sodium
0mg
Total Carbohydrates
4g
Dietary Fiber
0g
Sugars
4g
Protein
1g
Exchanges per serving: 1/2 Starch
This recipe, when compared to a traditional recipe, has a 24% reduction in calories, a 38% reduction in carbohydrates and a 42% reduction in sugars!
Chocolate Chip Meringue Crisps
Makes 3 dozen cookies
Preparation Time: 15 minutes
Cook Time: 2 hours
1/2 cup chopped walnuts
2 egg whites
1/2 teaspoon vanilla extract
1/2 cup SPLENDA® Sugar Blend for Baking
1/2 cup Nestle® TOLL HOUSE® Semi-sweet chocolate morsels
1. PREHEAT oven to 200°F.
2. BAKE walnuts in a shallow pan, stirring occasionally, 5 minutes or until toasted. Set aside.
3. BEAT egg whites and vanilla at high speed with an electric mixer until foamy.
4. ADD SPLENDA® Sugar Blend, 1 tablespoon at a time, beating until stiff peaks form; stir in walnuts and chocolate morsels.
5. SPOON rounded teaspoons of mixture on baking sheets lined with parchment paper.
6. BAKE 2 hours. Cool slightly on cookie sheet. Remove to wire racks to cool completely.
Option: Store in an air-tight tin
Nutrition Information per serving
Serving Size
1 cookie
Calories
35
Calories from Fat
15
Total Fat
2g
Saturated Fat
.5g
Cholesterol
0mg
Sodium
0mg
Total Carbohydrates
4g
Dietary Fiber
0g
Sugars
4g
Protein
1g
Exchanges per serving: 1/2 Starch
This recipe, when compared to a traditional recipe, has a 24% reduction in calories, a 38% reduction in carbohydrates and a 42% reduction in sugars!
Chocolate and Vanilla Sugar Cookies
Make checkerboards, stripes, and pinwheels with this versatile cookie dough.
Makes: 6 dozen cookies
Preparation Time: 27 minutes
Chill Time: 1 hour
Bake Time: 8-10 minutes
3 (1-ounce) squares semisweet chocolate 1 cup unsalted butter, softened
1 cup SPLENDA® Sugar Blend for Baking
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1. MELT chocolate in a 1- cup glass measuring cup at HIGH in a microwave oven for 1 to 1 1/2 minutes or until melted, stirring twice. Set aside.
2. BEAT butter at medium speed with an electric mixer in a large mixing bowl until creamy. Gradually add SPLENDA® Sugar Blend, beating well. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
3. COMBINE flour, baking powder, and salt in a separate mixing bowl. Gradually add flour mixture to SPLENDA® Sugar Blend for Baking mixture, beating until blended. Do not over beat. Divide dough into half. Stir melted chocolate into half of mixture.
4. PLACE dough on a lightly floured work surface.
For Checker Board Cookies, shape chocolate dough into 2 rectangular logs approximately 1-inch in diameter. Repeat procedure with vanilla dough. Cut each log lengthwise into quarters. Reassemble logs, alternating chocolate and vanilla to form a checkerboard pattern. Proceed as directed below.
For Pinwheel Cookies, roll chocolate dough into 2 (8- x 9- inch) rectangles. Roll vanilla dough into 2 (8- x 10-inch rectangles) Place the vanilla layer on bottom so that it extends 1 inch beyond the chocolate layer; roll as for a jellyroll. Proceed as directed below.
For Striped Cookies, divide each flavor into 3 balls. Roll each ball into a 7 1/2- x 3-inch rectangle; cut each rectangle into 5 (1 1/2- x 3-inch strips). Stack 5 strips alternating chocolate and vanilla. Proceed as directed below.
1. WRAP logs in plastic wrap and chill cookie dough for one hour or until slightly firm. (Dough can be frozen up to three months at this point).
2. PREHEAT oven to 350° F. Lightly grease cookie sheets.
3. REMOVE dough from refrigerator. Slice cookies 1/4-inch thick and place on prepared cookie sheets.
4. BAKE 8 to 10 minutes or until edges of cookies are lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool completely.
Nutrition Information per serving
Serving Size
2 cookies
Calories
130
Calories from Fat
50
Total Fat
6g
Saturated Fat
3.5g
Cholesterol
25mg
Sodium
30mg
Total Carbohydrates
18g
Dietary Fiber
0g
Sugars
7g
Protein
2g
Exchanges per serving: 1 Starch, 1 Fat
This recipe, when compared to a traditional recipe, has a 14% reduction in calories, a 24% reduction in carbohydrates and a 46% reduction in sugars!