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Healthy Recipes (Vol 3)

Beef and VealFishChickenEggVegetableFruitDrinksParty PlattersDessertsPantry

Makes:
Five servings (six macaroons each)

Nutrition per serving:
Calories = 20; Fat = 0 g; Carbs = 2 g; Protein = 4 g

Ingredients
5 egg whites
⅓ cup granulated sugar or sub 8 packets stevia
1 1/2 tsp vanilla extract (or almond extract)
pinch of kosher salt

Directions
Use a non-stick baking sheet if you have one, or parchment paper or foil will do.

Preheat oven to 350F. Whip the egg whites in an electric mixer or with an electric egg beater on high speed until the whites are frothy. Add the sweetener, extract and salt. Mix on high speed until the whites are stiff. Spoon rounded tablespoons of the mixture on to the lined baking sheet and bake 10 to 15 minutes, or until they are a light golden brown.

Makes:
Twelve servings

Nutrition per serving:
Calories = 12; Fat = 0 g; Carbs = 2 g; Protein = 1 g

Ingredients
1 1/2 cups granulated artificial sweetener or 36 packets stevia
2 cups water
2 cups fresh strawberries
1 tsp vanilla extract
pinch kosher salt
2 oz lemon juice
2 egg whites

Directions
Simmer the sugar sub with the water until it boils down to 2 cups. Blend with the strawberries and mix well with the rest of the ingredients, except the egg whites. Freeze overnight or until slushy. Beat the slush with an electric hand mixer then let it freeze again. When slushy, beat again. Beat the egg whites and fold them into the strawberry mixture then freeze again. You can portion the sorbet into 12 paper or plastic cups to enjoy as a single serving.