Ingredients
1 egg white
1 teaspoon butter, melted
1/4 cup sugar substitute (splenda for baking)
2 teaspoon orange and lemon zests
3/4 cup flour
1/4 cup milk (fat free)
1 teaspoon grated coconut
1 teaspoon butter, melted
1/4 cup sugar substitute (splenda for baking)
2 teaspoon orange and lemon zests
3/4 cup flour
1/4 cup milk (fat free)
1 teaspoon grated coconut
Method
- Preheat oven to 180 degrees.
- Line a baking sheet with silicon slip pad.
- Beat egg white in a bowl for two minutes.
- Add butter, sugar substitute and zests, continue beating.
- Add flour, milk and knead.
- Shape into small balls; arrange a part in the baking sheet.
- Sprinkle with the coconut and bake for about 10-15 minutes or until golden brown.
- Cool for few minutes, cool completely on a wire rack before serving.
- Line a baking sheet with silicon slip pad.
- Beat egg white in a bowl for two minutes.
- Add butter, sugar substitute and zests, continue beating.
- Add flour, milk and knead.
- Shape into small balls; arrange a part in the baking sheet.
- Sprinkle with the coconut and bake for about 10-15 minutes or until golden brown.
- Cool for few minutes, cool completely on a wire rack before serving.
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