Jell-O Meringue Cookies

3 egg whites
2/3 cup Splenda
1 tsp. vinegar
a tiny pinch of salt
1 package of Sugar-free Jell-O; your choice of flavor, use the regular box for a more subtle flavor or the large (.60oz) for a strong flavor and color.

Preheat the oven to 250˚F/120˚C. Preferably use a clean glass bowl to do this, but if you only have a ceramic or plastic bowl make sure it’s clean without any oil clinging to the inside. Separate the eggs and store the yolks in the refrigerator for another recipe. Using a hand mixer beat together the egg whites, vinegar, salt and Splenda on high until stiff, then slowly beat in the Jell-O powder. Grease a cookie sheet and drop spoonfuls of the egg whites onto the sheet as you would with regular cookies. Because these won’t spread I tend to place them closer together so that I can bake more at a time. Bake the cookies for 25 minutes and then turn off the heat and leave the cookies in the closed oven for 20 minutes to dry them out. If you’d prefer more chewy cookies, go a head and take them out after the first 25 minutes.

The entire batch of cookies is 115 calories and 2.9 carbs so you can enjoy them all day without worrying about overeating. If you make these without the vinegar and the Jell-O you’ll cut 80 calories; just add 1 teaspoon of vanilla extract before you start beating the whites.