Meringue chocolate kisses - butter busters^

30 ----------

Ingredients

Quantity Ingredient
3 larges Egg whites
⅛ teaspoon Cream of tartar or lite salt
¾ cup Sugar
OR
½ cup Sugar
AND
½ cup Braum's or Smucker's
3 eaches Pk Sweet 'n Low
½ teaspoon Vanila
2 teaspoons Cocoa for udsting
¼ cup Hershey's chocolate chips (these are lowest in fat) fatfree fudge topping

Directions

OPTION

Heat oven to 200F. Line 2 cookie sheets with foil and spray with Pam.

Beat egg whites and cream of tartar in a bowl with mixer at high speed until stiff peaks form. Add sugar, 2 tablespoons at a time, beating 1-2 minutes after each addition until mixture stands in stiff glossy peaks. Beat in vanilla. Spoon half of mixture into decorating bag fitted with large star tip. Pipe into 1¼" stars on cookie sheets. Bake 2 hours; turn oven off and leave in oven 1 hour until lcrisp and dry. Cool completely on cookie sheets. Meanwhile, stir chocolate chips in a small heavy saucepan over very low heat until melted and smooth. Spread over bottom of one kiss and sandwich with a second kiss. Or use fudge topping. Repeat until all kisses are used up. Stor in an airtight container in a cool dry place. Thses can also be frozen. Option: Omit the cocoa and chocolate chips and make plain meringue puffs. Makes 30 at 20 calories and no fat. Per sugar serving: 33 call., 0.8g fat (22%), 0mg chol., 0g fiber, 1g pro., 6.2g carb., 6mg sod. (with chocolate chips) Per S&L serving: 26 cal., 0.3g fat (10%), 0mg chol., 0g fiber, 1g pro., 7g carb., 12mg sod. (with Braum's fatfree fudge topping) Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.

Submitted By CAROLYN SHAW On 03-03-95

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