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Chocolate-Almond Meringue Puffs
Source: Diabetic Cooking Magazine

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

Prep Time: 20 minutes
Cook Time: 3 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 15 servings
Amount Per Serving
Calories 20.1
Total Carbs 3.7 g
Dietary Fiber 0.1 g
Sugars 2.9 g
Total Fat 0.3 g
Saturated Fat 0.0 g
Unsaturated Fat 0.1 g
Potassium 20.2 mg
Protein 0.7 g
Sodium 26.7 mg
Dietary Exchanges
, 1/2 Other Carbs , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tbsp  sugar
3 each  SPLENDA® No Calorie Sweetener packets
1 1/2 tsp  Cocoa Powder, unsweetened
2 each  egg whites
0 1/2 tsp  vanilla extract
0 1/4 tsp  cream of tartar
0 1/4 tsp  almond extract
0.125 tsp  salt
1 1/2 oz  sliced almonds
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.

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