Angel Bites
Serves 6

Ingredients
5 egg whites
Juice from 2 lemons (1/4 c.)
1/3 c. Splenda® Granular
4 tsp. cornstarch
1-1/2 tsp. vanilla extract
3 Tbsp. Splenda® Granular
1 pinch salt
1 egg yolk
Juice from 2 oranges (1/2 c.)
Non-Stick Vegetable Oil Spray
For garnish, if desired:
Whipped topping (recipe on page 12), orange zest, fresh mint

Preparation

• Preheat oven to 350 degrees. Lightly coat a 13 x 11 baking sheet with vegetable oil spray. Set aside.
• Separate egg whites from yolk (reserve 1 yolk for the citrus filling). Place egg whites in a medium sized bowl. Whip on high speed using an electric beater or wire whisk until frothy.
• Add 1/3 cup Splenda® Granular, vanilla extract and salt. Mix until stiff peaks form (about 20-30 seconds on high speed with an electric mixer).
• Spoon slightly rounded tablespoons of egg whites onto prepared baking sheet. Bake in preheated oven 10-15 minutes or until golden brown. Remove from pan.
• For the citrus filling, juice oranges and lemons to make approximately 3/4 cup of juice.
• Blend 3 Tbsp. Splenda® Granular and the 1 reserved egg yolk together. Stir well. Add juice to egg yolk mixture.
• Mix thoroughly. Add cornstarch. Stir well.
• Pour into a small saucepan. Cook over medium heat, stirring frequently, until thickened (approximately 2 minutes). Chill until ready to use.
• Sandwich Angel Bites with citrus filling. Place filling on the bottom of one Angel Bite and top with another so that the bottoms of the Angel Bites are facing each other and the filling is sandwiched between them. Repeat to make 3 filled Angel Bites per serving (using 6 unfilled Angel Bites).
• Garnish Angel Bites with a dollop of whipped topping (SEE RECIPE FOR SWEET SNOWDRIFTS - A HEALTHIER WHIPPED TOPPING), some orange zest and a sprig of mint, if desired.

Serving Size: 6 Angel Bites
Exchanges Per Serving:
1 Starch
1/2 Meat
Carb Choice: 1