Source: Diabetic Cooking Magazine

Light and airy chocolate-almond cookies with fruity rasberry jam.

Servings

2.0
2 tbsp  sugar 3.0
3 each  SPLENDA® No Calorie Sweetener packets 1.5
1 1/2 tsp  Cocoa Powder, unsweetened 2.0
2 each  egg whites 0.5
0 1/2 tsp  vanilla extract 0.25
0 1/4 tsp  cream of tartar 0.25
0 1/4 tsp  almond extract 0.125
0.125 tsp  salt 1.5
1 1/2 oz  sliced almonds 3.0
3 tbsp  Fruit Spread, red raspberry, seedless, 100% fruit

1. Preheat oven to 275°F. Combine granulated sugar, sugar substitute, and cocoa in small bowl; set aside.
2. Place egg whites in small bowl; beat at high speed of electric mixer until foamy. Add vanilla, cream of tartar, almond extract, and salt; beat until soft peaks form. Add sugar mixture, 1 tablespoon at a time, beating until stiff peaks form.
3. Line baking sheet with foil. Spoon 15 equal mounds of egg white mixture onto foil. Sprinkle with almonds.
4. Bake 1 hour. Turn oven off but do not open door. Leave puffs in oven 2 hours longer or until completely dry. Remove from oven; cool completely.
5. Stir fruit spread and spoon about 1/2 teaspoon onto each meringue just before serving.