This low-fat cookie (only 0.3 gram fat per cookie) was featured in the October issue of Cooking Light magazine.
3 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
3 tablespoons unsweetened cocoa
3 tablespoons mini semisweet chocolate chips
Preheat oven to 300 degrees.
Beat egg whites, cream of tartar and salt at high speed of a mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Sift cocoa over egg white mixture; fold in. Fold in mini chips.
Cover a baking sheet with parchment paper; secure to baking sheet with masking tape. Drop batter by level tablespoonfuls onto prepared baking sheet. Bake for 40 minutes or until crisp. Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in airtight container. Makes 4 dozen cookies.
Nutritional analysis per cookie: 22 calories; 0.3 gram fat; 0.3 gram protein; 4.7 grams carbohydrates; 0 fiber; 0 cholesterol; 0.1 mg iron; 16 mg sodium; 1 mg calcium.
Thursday, December 09, 1999
