3 egg whites
1/4c. +2T. Splenda Sugar Blend
1/8 t. salt
3 1/2 Tablespoons of sugar free Jello (any flavor)
1 t. vinegar
1 cup mini chocolate chips (optional)
Beat egg whites with salt until foamy.
Add jello and Splenda gradually.
Beat until stiff peaks and the Splenda is dissolved.
Mix in vinegar and if using chocolate chips.
Line cookie sheet with a paper bag (yes this is right), cut open.
Drop batter on bag by the teaspoonful.
Bake at 250 degrees for 25 minutes. Turn off oven and leave cookies in for another 20 minutes. Then cool.
- Calories per serving 10
- Total fat 0g
- Sat fat 0g
- Trans fat 0g
- Sodium 45g
- Total carbs 0g