I haven't tried these with Turvia. Don't know how well they would stick together. But if anyone does try them with a substitute, please let me know.
Almond Macaroon Cookies - 7g Carbs, 1g Fiber
Recipe By:
Serving Size: 12
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs - Veggie
3/4 cup slivered almonds
1 large egg white
1 Dash salt
1/3 cup sugar
Cooking spray
1. Preheat oven to 350F.
2. Place almonds in a large nonstick skillet over medium-high heat; cook,
stirring constantly, 3 minutes or until light brown and fragrant. Remove
from heat, and let cool.
3. Beat egg white and salt with a mixer at high speed until foamy.
Gradually add sugar, 2 tablespoons at a time, beating 6 minutes or until
stiff peaks form.
4. Place almonds in a food processor; process until finely ground. Gently
fold ground almonds into beaten egg whites.
Drop mixture by teaspoonfuls 1 inch apart onto baking sheets coated with
cooking spray. Bake at 350 for 8 minutes or just until lightly browned.
Let cookies cool on pans 1 minute. Remove to wire racks, and let cool
completely.
Yield: 2 dozen cookies (serving size: 2 cookies).
CALORIES62;FAT3.3g; PROTEIN 1.7g; CARB 7.1g, FIBER 0.8g; CHOL 0mg; IRON 0.3mg, SODIUM 17mg; CALC 18mg
These cookies are similar to traditional almond macaroons, but they take
much less time to prepare.
Source: "Cooking Light Complete Meals"
S(Formatted by Chupa Babi): "Oct 2013"
Yield: "24 cookies"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 76 Calories; 5g Fat (53.3% calories
from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
28mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates
Almond Macaroon Cookies - 7g Carbs, 1g Fiber
Recipe By:
Serving Size: 12
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs - Veggie
3/4 cup slivered almonds
1 large egg white
1 Dash salt
1/3 cup sugar
Cooking spray
1. Preheat oven to 350F.
2. Place almonds in a large nonstick skillet over medium-high heat; cook,
stirring constantly, 3 minutes or until light brown and fragrant. Remove
from heat, and let cool.
3. Beat egg white and salt with a mixer at high speed until foamy.
Gradually add sugar, 2 tablespoons at a time, beating 6 minutes or until
stiff peaks form.
4. Place almonds in a food processor; process until finely ground. Gently
fold ground almonds into beaten egg whites.
Drop mixture by teaspoonfuls 1 inch apart onto baking sheets coated with
cooking spray. Bake at 350 for 8 minutes or just until lightly browned.
Let cookies cool on pans 1 minute. Remove to wire racks, and let cool
completely.
Yield: 2 dozen cookies (serving size: 2 cookies).
CALORIES62;FAT3.3g; PROTEIN 1.7g; CARB 7.1g, FIBER 0.8g; CHOL 0mg; IRON 0.3mg, SODIUM 17mg; CALC 18mg
These cookies are similar to traditional almond macaroons, but they take
much less time to prepare.
Source: "Cooking Light Complete Meals"
S(Formatted by Chupa Babi): "Oct 2013"
Yield: "24 cookies"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 76 Calories; 5g Fat (53.3% calories
from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
28mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates
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