Makes 6 Cookies (graciously shared by Diane Neuman) .
1 bag Skinny Dip Noodles
, any shape
2 medium egg whites
3 tablespoons unsweetened cocoa powder
2 tablespoons granulated Splenda
1/2 teaspoon baking powder .
Preheat oven to 375 F. Cover a cookie sheet with foil and coat lightly with cooking spray. Rinse and drain the noodles. Dry very well with paper towels to remove excess water. .
Heat a large nonstick skillet on high. Add noodles and dry saute while stirring. Soon they'll make a squeaking sound. When noodles start to dry and shrink then turn off the heat. Let the noodles cool, then add to a Magic Bullet
and blend until it takes on a gel consistency. .
Add Splenda, cocoa powder, egg whites, baking powder and a pinch of salt. Blend 5 seconds and scrape into a bowl with a small spatula
. If mixture seems runny refrigerate 30 minutes. .
Bake 10-12 minutes until cookies are "cooked" but still moist looking and eat! .
Calories: 10.....Carbs: 2 grams.....Protein: .5 grams......Fat: 0 grams
Fiber: 1 grams.....Potassium: 102 mg.....Sodium: 86 mg