Angel Bites

By John Crowley

  • 5 egg whites

  • 1/3 cup Splenda_ Granular

  • 1 1/2 tsp vanilla extract

  • 1 pinch salt

  • 1/2 cup Juice from 2 oranges

  • 1/4 cup Juice from 2 lemons

  • 4 tsp cornstarch

  • 3 Tbsp Splenda Granular

  • 1 ea egg yolk

  1. For the Angel Bites, preheat oven to 350 degrees F. Lightly oil a 13 x 11 baking sheet. Set aside. Separate egg whites from yolk (reserve 1 yolk for the Citrus Filling). Place egg whites in a medium sized bowl. Whip on high speed using an electric beater or wire whisk until frothy. Add 1/3 cup Splenda_ Granular, vanilla extract and salt. Mix until stiff peaks form (about 20 - 30 seconds on high speed with an electric mixer). Spoon slightly rounded tablespoons of egg whites onto prepared baking sheet. Bake in preheated oven 10 - 15 minutes or until golden brown. Remove from pan.Sandwich Angel Bites with Citrus Filling. Place filling on the bottom of one Angel Bite and top with another so that the bottoms of the Angel Bites are facing each other and the filling is sandwiched between them. Repeat to make 3 filled Angel Bites per serving (using 6 unfilled Angel Bites).For the Citrus Filling, juice oranges and lemons to make approximately 3/4 cup of juice.Blend 3 Tbsp Splenda_ Granular and the 1 reserved egg yolk together. Stir well. Add juice to egg yolk mixture. Mix thoroughly. Add cornstarch. Stir well.Pour into a small saucepan. Cook over medium heat, stirring frequently, until thickened (approximately 2 minutes). Chill until ready to use. Garnish Angel Bites with a dollop of whipped cream, some orange zest and a sprig of mint. Serves 6.

Nutritional Facts

Calories 80
Calories From Fat 9
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 50 mg
Total Carbohydrate 14 g
Dietary Fiber 1 g
Sugars 7 g
Protein 4 g Exchanges
1 Starch

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