Chocolate Meringue Cookies

2 Egg Whites
1/8 teaspoon Cream of Tartar
2 Tablespoons Sugar
4 Tablespoons Splenda Granular
1/2 teaspoon Vanilla Extract
2 Tablespoons Cocoa Powder
Butter Flavored Non-Stick Spray

Pre-heat oven to 240 degrees. Whip egg white and cream of tartar until soft peaks form. Add Sugar and Splenda a little at a time until stiff peaks form. Add vanilla and cocoa powder. Place a piece of foil dull side up on a cookie sheet. Spray with butter flavored non-stick spray. Place mixture by the teaspoon on the cookie sheet, or use a pastry bag, and make drops the size of Hershey kisses. The smaller you make them, the more you'll get. :) Bake for 40 minutes, and then turn the oven off keeping the door closed, and let the cookies sit for at least 1 hour to allow the insides to dry out. The longer you let them sit, the better. When they're done, just peel them off of the foil. Store in an airtight container. You can make any flavor of meringue cookies you like just by changing the flavor of the extract, but if you omit the cocoa powder, you'll also be omitting the fiber so you'll need to re-figure the nutritional information.

Serves: 1
Per Serving: 186 Calories; 1g Fat (6.5% calories from fat); 9g Protein; 38g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 112mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates. WWP: 3 (www.AimeesAdventures.com)