Recipe: Chocolate Poufs
This is a recipe I adapted from the Atkins website.
Chocolate Poufs
3 large egg whites, at room temperature
1/4 cup cocoa powder (chocoholics, be sure to use Hershey’s European
Cocoa. It’s worth it!)
1/2 teaspoon vanilla extract
1/8 teaspoon cream of tartar
10 packets Splenda
1. Heat oven to 200° F. Line a baking sheet with aluminum foil or
parchment paper. In a large bowl, with electric mixer at high speed,
beat egg whites until soft peaks form. Beat in cream of tartar and
beat until stiff. Beat in Splenda, little by little. Sift cocoa
powder into egg whites and beat, being careful not to send the powder
flying around the room!
2. Fill a dessert decorator (like the Wilton cake decorator) or
piping bag, and attach the largest tip. Pipe 2-inch wide “poufs”
onto baking sheet.
3. Bake poufs on center oven rack 1 1/2 hours, until golden and very
dry. Turn off oven and let poufs dry in oven until cool. Carefully
peel off foil.
My version made about 25 poufs. According to Fitday, the whole
recipe is 133 calories, 15 gr. net carbs, 14 gr. protein, 3 gr. fat,
815 mg. potassium (good for those with leg cramps), 50% RDA
riboflavin, 37% selenium, 35% magnesium, 24% phosphorus, 23% iron,
12% zinc, and 11% calcium. Very healthy, especially for those not
taking the supplements.
Sherry Boester