Prepare this delightful combination of potatoes and vegetables on the grill or in the oven. It can be made ahead of time and served at room temperature or reheated.More >
Here's a simple, fat-free cookie that everyone will enjoy. Be sure the egg whites are at room temperature to guarantee full volume. Check the baking section for colorful baking sugars and sprinkles to make the cookies more fun!
2 large egg whites at room temperature pinch of cream of tartar (optional) 1/3 cup superfine sugar 3/4 teaspoon vanilla extract colored sugar or sprinkles (optional)
1. Preheat oven to 275 F. Spray a large cookie sheet with nonstick cooking spray or line with a piece of baking parchment. Set aside.
2. In a medium bowl, using an electric mixer at medium speed, beat egg whites until frothy. Add cream of tartar (optional) and vanilla, and beat on high speed, adding the sugar one tablespoon at a time until the egg whites hold stiff peaks.
3. Drop batter by heaping teaspoons two inches apart on the prepared cookie sheet. This recipe makes approximately 20 cookies. Sprinkle with colored baking sugar or sprinkles if desired.
4. Bake for 25 minutes or until golden and centers of cookies are set. Let cool on the sheet for a few minutes. Transfer cookies to a wire rack to finish cooling. Store in a cool, dry place.
Recipe developed by Pat Baird, registered dietitian and member of the National Heartburn Alliance Board of Directors. She is also the author of numerous award-winning articles and cookbooks, including Be Good to Your Gut.
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