A dessert that chocolate lovers will enjoy guilt-free.

Ingredients

Directions

1. Grease a cookie sheet or use a Silpat or teflon liner.

2. Use a food processor to chop or grind the pecans until they are the consistency of cornmeal. Set aside.

3. In a small or medium mixing bowl beat the egg whites at high speed until stiff but not dry. They should form a peak when the beater is lifted. Beating on medium speed gradually add the powdered sugar, 2 heaping tablespoons at atime, until all is added. Beat an additional 1 minute or until combined.

4. Melt the chocolate chips with the vanilla extract and the milk just until it is able to be stirred to form a smooth fondant. (This can be melted in the microwave using a medium to low power for 30 seconds. Be careful not to overheat). After stirring use a spatula to fold gently into egg white mixture.

5. Drop the mixture by a rounded 1/2 teaspoon measure 2 inches apart on the prepared cookie sheet. Place one mega chocolate chip in the center of each mound.

6. Bake in the 325 degree oven for about 15 minutes or until the bottom edges are slightly cracked and the tops are smooth and set.

7. Cool about 10 minutes before removing from pan. Cool completely on wire racks.

Preparations

1. These cookies are low fat and have little or no cholesterol and are low calorie. They can be served with a bowl of raspberries.

2. For an elegant dessert place two on a plate, add a heaping tablespoon of nonfat whipped toppingand 2 tablespoons of raspberries on each cookie. Serve with coffee or tea after a meal. It satisfies the desire for chocolate and for something sweet.

Prep: 25 minutes
Bake: 15 minutes
Oven: 325 degrees
Makes: 40 cookies

Recipes copyright ©1999 Cut the Calories Cook-Off Contest.

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