Orange/lemon Crisps

Ingredients:

2 Eggs, separated
1/2 ts Baking powder
1 pn Salt
1/4 c Sugar
2 ts Orange/lemon peel
1 ts Orange/lemon juice
1/3 c Flour

Method:

Line two cookie sheets with brown paper or baking paper (computer paper works but wax paper sticks to cookie sheets).
Beat egg whites until frothy.
Add baking powder and salt, continue beating until soft peaks form.
Add sugar and continue beating until stiff peaks form.
Beat together egg yolks and vanilla with a fork.
Fold into beaten egg whites just until combined.
Sift flour over egg mixture and fold in until batter is smooth and very light.
Drop 2 tsp at a time on paper.
Bake at 375 about 10 min until golden brown, cool 10 minutes, remove from paper.
Place cookies on a baking sheet, turn off the oven heat and return cookies to the oven about 10 min to crisp.
Store in a covered container.
Makes 36 cookies, 4 cookies per serving 1 fruit & veg.
choice 9 g carbohydrate, 2 g protein, 1 g fat, 53 calories Variation: Substitute 2 tsp almond extract for the peel/juice and fold in 1 tbsp ground almonds with flour.