Let's Dish Episodes
Low-fat Halloween Cookies
We prepare some really low-fat Halloween cookies!
Yield: 28 cookies
Ingredients:
- 4 egg whites
- 1 heaping cup superfine sugar
- Tube of black (or other colors) colored icing for garnishing
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
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
