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Orange/lemon Crisps

Author/Submitted by:
Servings: 9
Categories: Cookies / Desserts / Low-Fat/Low-Cal

2    Eggs, separated
1/2  teaspoon  Baking powder
1  pinch  Salt
1/4  cup  Sugar
2  teaspoons  Orange/lemon peel
1  teaspoon  Orange/lemon juice
1/3  cup  Flour

Line two cookie sheets with brown paper or baking paper (computer paper works but wax paper sticks to cookie sheets). Beat egg whites until frothy. Add baking powder and salt, continue beating until soft peaks form. Add sugar and ontinue beating until stiff peaks form. Beat together egg yolks and vanilla with a fork. Fold into beaten egg whites just until combined. Sift flour over egg mixture and fold in until batter is smooth an vryliht [K rop 2ts a atie on paper. Bake at 375 about 10 min until golden brown, cool 10 minutes, remove from paper. Place cookies on a baking sheet, turn off the oven heat and return cookies to the oven about 10 min to crisp. Store in a covered container. Makes 36 cookies, 4 cookies per serving 1 fruit & veg. choice 9 g carbohydrate, 2 g protein, 1 g fat, 53 calories Variation: Substitute 2 tsp almond extract for the peel/juice and fold in 1 tbsp ground almonds with flour. Source: Choice Cooking, Canadian Diabetes Association c. 1986 Shared by Elizabeth Rodier

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