Diabetic-Fine-Crumb Pie Shell

INGREDIENTS:

1/4 c Semisweet chocolate chips 1 ts Chocolate flavoring
2 lg Egg whites 1/8 ts Salt
1/4 ts Cream of tartar 2 1/2 c Flaked coconut
1 ts Vanilla

Recipe by: Desserts for Diabetics by Mabel Cavaiani, R. D. Melt chocolate chips in the top of a double boiler or in a micowave oven. Set aside and cool to room temperature. Place egg whites and cream of tartar in a mixer bowl and beat at high speed, using a whip, until peaks are formed. Add sugar gradually while continuing to beat at high speed. Add flavorings and salt to meringue, beating at low speed. Add melted chocolate, continuing to beat at slow speed. Remove the whip and stir the coconut into the meringue with a spoon. Drop by heaping tablespoon onto a cookie sheet that has been sprayed with pan spray or lined with aluminum foil. Bake at 325 for about 20 minutes, or until marcroons are not quite firm. Remove. Keep in a loosely covered container in a dry place at room temperature, or freeze until needed. Do not cover tightly if storing at room temperature.

Makes 20 servings

1 serving = 4 cookies : 2/3 starchy choice : 1 fat choice : 10 g carbohydrate : 1 g protein : 5 g fat : 86 calories