These light cookies are a satisfying sweet treat. While they do have sugar, they cut the carbs and calories by omitting the flour and the fat.
4 large egg whites
1/4 tsp. cream of tarter
1 tsp. vanilla extract
1/8 tsp. salt
1/2 cup Splenda
1/2 cup sweetened cocoa powder
1/2 cup chopped walnuts
Preheat the oven to 225 degrees. Line a baking sheet with parchment paper.
Put the egg whites and cream of tartar in a mixer and mix on high for several minutes until soft peaks form.
Mix the salt into the Splenda, and begin adding the Splenda to the egg whites slowly and mix it in well.
Sprinkle the cocoa powder and the nuts over the egg whites and fold in gently.
Drop batter by the spoonful onto a parchment-lined baking sheet. Bake for 20 to 30 minutes, then place it on a wire rack to allow the cookies to cool. Store them in an air-tight container in the refrigerator.
Photo: Dramatic Pancake