Today’s post is written by core performance guru, Linda LaRue. Linda is the creator of Crunchless Abs and the new, constant resistance, 3-dimensional workout, The CORE TRANSFORMER, which burns nearly 1,000 calories per hour.
We all love a good treat now and again, especially this time of year when chocolate seems to be everywhere! But instead of having a big ol’ dessert that will leave you feeling heavy and regretful the next day, we are in love with these little bite-sized meringue crisps that are nothing short of delightful. And at only 35 calories each, these little gems are guaranteed to satisfy your sugar cravings without wrecking your diet or waistline. I recommend buying a good-quality semi-sweet morsel that has at least 60 percent cocoa content. And for Valentine’s Day, try adding a couple drops of red food coloring to make them festively pink!
½ c chopped walnuts
2 egg whites
½ tsp real vanilla extract
½ c Splenda (or sucralose) sugar blend
½ c good quality semi-sweet chocolate morsels*
1. Preheat oven to 300 degrees.
2. Bake walnuts in a shallow baking sheet, stirring occasionally, for 5 minutes or until toasted. Set aside.
3. Beat egg whites and vanilla at high speed with an electric mixer until eggs form soft peaks.
4. Add Spenda (sucralose) sugar blend, 1 tablespoon at a time, beating until stiff peaks form; stir in walnuts and chocolate chips.
5. Spoon rounded teaspoons of mixture on baking sheets lined with parchment paper.
6. Bake for 15 minutes. Drop oven temperature to 200 degrees. Bake for one hour and 45 minutes. Cool slightly on a cookie sheet. Remove to wire racks to cool completely. Enjoy or store in an airtight container!
This entire recipe yields a whopping 36 cookies. And each cookie has only 35 calories, 1 gram of fat, 1 gram of saturated fat, 1 gram of protein, 4 grams of carbohydrates and no sodium. Deeelish! —Linda LaRue
*Note: You can easily make these diabetic cookies by deleting the chocolate morsels.