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The Recipe Instructions |
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Ingredients
1 cup unsweetened coconut
2 tbsp Da Vinci sugar free hazelnut syrup
= (or 4 packets Splenda)
1/2 cup whipping cream
1/2 tsp vanilla
4 tbsp cream cheese, room temperature
1 egg
1/4 cup finely-chopped macadamia nuts, (optional)
1/2 tsp lemon zest
Directions
Preheat oven to 350 degrees.
Combine the coconut, syrup or Splenda, whipping cream and vanilla. Let sit
for one hour. Stir in the cream cheese until blended, then the egg. Mix
well. Stir in the macadamia nuts and lemon rind.
Drop by level tablespoons, into macaroon shaped mounds, on a parchment
lined cookie sheet, 2 inches apart. Bake for approximately 15 minutes,
until the tops are lightly speckled with brown.
This recipe yields 20 cookies.
Total Carbohydrates (with macadamia nuts): 26.8 grams Per cookie: 1.34
grams
Total Carbohydrates (without macadamia nuts): 22.2 grams Per cookie: 1.11
grams
Source:
"Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca"
S(Formatted for MC6):
"05-28-2003 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"20 cookies"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 685 Calories; 69g Fat (89.3%
calories from fat); 12g Protein; 6g Carbohydrate; trace Dietary Fiber;
414mg Cholesterol; 272mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Fruit; 1/2
Non-Fat Milk; 13 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Contributor: Karen Barnaby
Preparation Time: 0:00
Servings: 0
Diet Cream Cheese And Lemon Macaroons Recipe brought to you by Diet Recipes To-Go
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