Let's Dish Episodes

Low-fat Halloween Cookies

Tags: Let's Dish

We prepare some really low-fat Halloween cookies!

Ghost Cookies
Yield: 28 cookies

Ingredients:

  • 4 egg whites
  • 1 heaping cup superfine sugar
  • Tube of black (or other colors) colored icing for garnishing
1. Whip whites using the whisk attachment of a mixer. (You can do this by hand, but it requires a lot of muscle.) When the whites form soft peaks*, add 1/3 of the sugar. Whip until the whites form firm peaks*. Take bowl off the mixer and fold in remaining sugar.

2. Place mixture in a pastry bag with a 1/4-inch round opening. Line a baking sheet with parchment paper. Pipe 28 ghosts 1/4-inch thick on the parchment paper. Be sure to pipe large bodies followed by a thinner, whispy body complete with 2 arms.

3. Bake in a 200 degrees oven (basically warm) for 5-6 hours or until the cookies are very dry and brittle.

4. Remove from oven, decorate with black icing and keep in an airtight container until ready to serve. Warning: These cookies are very susceptible to humidity and will soften unfavorably if exposed to humidity. If the cookies do become soft, you can re-dry them again in the oven.

*To judge soft and firm peaks, turn off the mixer and pull the whisk from the egg whites. When whipped to soft peak, the whites will form a point that will then curl over. When whipped to firm peak, the whites will not curl over, but instead stand straight up.

Nutritional Analysis: Cal: 32, T.Fat: 0g, Sat. fat: 0g, Chol: 0mg, Sod: 8mg, T. Carb: 8g, T. Fiber: 0g, Pro: 1g

Tombstone Cookies
Yield: 20 cookies Ingredients:

  • 4 egg whites
  • 1 heaping cup superfine sugar
  • 1 cup Cherrios (original, honey nut, or multi-grain)
  • 1/2 cup pecan pieces
  • Tube of black colored icing for garnishing
1. In a blender or food processor, grind the Cherrios and pecans together until a moderately fine powder. (If over-processed, the oil in the pecans will come out, thus causing the mixture to clump up.) Reserve.

2. Whip whites using the whisk attachment of a mixer. (You can do this by hand, but it requires a lot of muscle.) When the whites form soft peaks*, add 1/3 of the sugar. Whip until the whites form firm peaks. Take bowl off the mixer and fold in remaining sugar. Fold in reserved Cherrio and pecan mixture.

3. Place mixture in a pastry bag with a 1/4-inch round opening. Line a baking sheet with parchment paper. Pipe 20 tombstones about 1/4-inch thick on the parchment paper. Try to pipe them as flat as possible.

4. Bake in a 200 degrees oven (basically warm) for 5-6 hours or until the cookies are very dry and brittle.

5. Remove from oven, decorate with black icing and keep in an airtight container until ready to serve. Warning: These cookies are very susceptible to humidity and will soften unfavorably if exposed to humidity. If the cookies do become soft, you can re-dry them again in the oven.

*To judge soft and firm peaks, turn off the mixer and pull the whisk from the egg whites. When whipped to soft peak, the whites will form a point that will then curl over. When whipped to firm peak, the whites will not curl over, but instead stand straight up.

Nutritional Analysis: Cal: 68, T.Fat: 2g, Sat. fat: Trace, Chol: 0mg, Sod: 25mg, T. Carb: 12g, T. Fiber: Trace, Pro: 1g

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