Tuesday, November 17, 2009

My Newest Holiday Recipe...

The good folks over at GeneaBloggers are putting together a Holiday 2009 cookbook! They've put out a call to Genealogy Bloggers asking for submissions of their favorite holiday recipes.

Unfortunately, for some of us, age hasn’t been as kind as to others, and we can no longer indulge in the sweets we once did during the holidays. This year I am faced with that dilemma and have diligently been searching, and trying out, new recipes that will make my holidays seem just like those old-fashioned sugar-laden ones!

Here’s a recipe that I will not only enjoy while others are eating their fruitcake, sugar cookies, and drinking their egg nog, but that I can be proud to share with others, and not even have to announce “here’s some sugar-free Christmas fun!” These are delicious for ANYONE! [They're even Grandchildren approved!]

Peppermint Meringue Kisses

Makes: 24 Kisses
Serving Size: 2 kisses per serving

3 large egg whites
2/3 cup Splenda [or you can use Truvia]
1 pinch cream of tartar
¼ teaspoon vanilla
6 tablespoons finely crushed sugar-free peppermint candies (about 12 sugar-free peppermints)

Preheat oven to 225 degrees Fahrenheit. Line baking sheets with parchment paper.

2: Place egg whites, Splenda and cream of tartar in heatproof mixing bowl and place over pan of simmering water. Heat, whisking constantly, 3 to 3 ½ minutes, or until mixture is warm to touch. Remove from heat and beat with an electric mixer, starting on low speed and gradually increasing to high, until stiff, glossy peaks form, about 3 to 5 minutes. Add vanilla; mix until combined. Fold in peppermints to mixture.

3: For each meringue, drop 2 tablespoons batter onto cookie sheet. Bake 1 hour; turn off oven and allow to cool in oven 1 additional hour or until they can easily be removed from parchment.

Dietary Information:
about 4 calories per serving
Total Fat: 0g
Saturated Fat: 0g
Protein: 1g
Carbohydrate: less than 5g
Cholesterol: 0mg
Dietary Fiber: <1g
Sodium: 14mg

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