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Makes: 24 cookies
Source: "Sweet Inspirations" by Patti Lynch

3 egg whites
1/4 teaspoon cream of tartar
Dash of salt
1/4 cup fruit sweetener (recipe to follow)
1 teaspoon vanilla
1/4 cup fruit sweetened fudge sauce
1/2 cup shredded coconut (optional)
2 cups rice krispie type cereal
1/2 cup mashed potato flakes

1. Beat egg whites until frothy. Add cream of tartar and salt. Slowly, add fruit sweetener and vanilla. Beat until stiff.
2. Heat fudge sauce slightly; then fold fudge sauce gently into egg mixture. Fold in coconut, rice cereal, and potato flakes.
3. Drop by teaspoonfuls onto baking sheet which had been covered with ungreased brown paper.

Bake at 275 degrees F. for 30 to 40 minutes.

Nutritional Information Per Serving:
Calories: 30; Fat: 0 grams; Carbohydrates: 6 grams; Protein: 1 gram; Sodium: 43 mg; Cholesterol: 0 mg Exchanges: 1/2 Fruit Notes: Addition of coconut adds 10 calories and 1 gram fat per cookie. Fruit Sweetener recipe follows all recipes below.


Source: "Sweet Inspirations" by Patti Lynch

1 part frozen apple juice concentrate + 1 part granulated fructose.
Example: If recipe calls for 2/3 cup fruit sweetener; then combine 1/3 cup fruit juice concentrate with 1/3 cup granulated fructose.

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