Good Thursday Morning

Vickie,

Can I have your recipe for Kale soup?  Thanks

Morning all!

Trish, prayers being sent for help with your PT.

Laureen, praying that the blood work comes back with great news.

Connie take it easy so you can get your health all the way back!

Vickie, some times la la land can be a fun place to be!! lol I beated the meringues to long and after I baked them all I could taste was salt. YUCK! So I'm starting a new batch today, but I've added 1 1/2 tsp of SF strawberry jello and I''m going to fold in a little bit of lemon juice at the end. I'll let you know how they turn out. 

Hope everyone has a great day,

Big hugs,

Debbie 

I looked up different recipes for meringues and they all had salt in them! I didn't like it. So on the batch I have in the oven I didn't put any in it!

Vickie, 

Here is the recipe with the changes I made. Thank you so much for the great idea!

Ingredients

• 1 1/2 teaspoons sugar-free strawberry gelatin mix
• 1/2 cup Splenda Sugar Blend
• 6 egg whites at room temperature
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon or less of salt
  
• 1-2 Tbsp fresh lemon juice (opitional) 
• I only baked for 1hr 20 mins cause I like them chewy.
• Clean stainless steel bowl with lemon juice and make sure egg whites are room temp

Directions

1. Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
2. Cut about 1/4 inch off a corner of a heavy gallon-size resealable plastic bag, and push a large-size cake decorating tip (such as a star tip) into the opening. The fit should be tight.
3. In a small bowl (stainless or glass), stir the gelatin mix with the sugar substitute. In a large bowl, using an electric mixer, beat the egg whites with cream of tartar and salt until stiff peaks form. As you beat the egg whites, gradually add the gelatin mixture, about 1 tablespoon at a time. Slowly add lemon juice. Spoon the fluffy mixture into the prepared plastic bag, and gently squeeze and twist the bag to force the meringue mixture to the decorating tip. (Do not seal bag, so that air can escape.)
4. Squeeze the bag to place golf-ball size dollops of meringue mixture onto the prepared baking sheets. For a decorative effect, twist and lift as you place the cookie on the sheet, to make a pretty shape.
5. Bake in the preheated oven until the cookies are set and dry, about 1 hour and 30 minutes. Do not open oven door while baking. At end of baking time, turn off oven, open oven door, and allow the cookies to slowly cool in the oven before removing from baking sheets. Store in airtight container.
6. Next time I'm trying SF Peach Jello and then SF Orange Jello with a small amount of mini chocolate chips!!

Nutritional Information 

Amount Per Serving  Calories: 8 | Total Fat: 0g | Cholesterol: < 1mg