Categories: dessert, south beach

Ingredients

• 1/4 c just whites dried eggwhite powder
• 3/4 c warm water
• 1/4 t salt
• 1/4 t cream of tartar
• 2 c splenda
• 1 t decalf instant coffee graunles, crushed
• 2-3 t dutch processed cocoa powder

Directions

1. eheat oven to 250. Add eggs to warm water, stir 2 min til dissolved. Beat until foamy.

2. Add salt, tartar and keep beating until very foamy.

3. add splenda gradually until soft peaks form.

4. Mix coffee with cocoa and fold into egg whites until well blended.

5. Drop by tablespoon onto nonstick sheet 2 inches apart.

6. Bake 90 min.

7. Allow to cool in oven with door open.

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