The cookbook I found this recipe in said they were an "American classic," but I have to admit, I have neither heard of nor tasted cornflake cookies before. They are basically cornflakes and shredded coconut held together with a meringue that has been sweetened with sugar and in this recipe, walnuts and apricots are added. They bake up to a light crunchy treat that comes in at only 1 point + each! The apricots can be replaced by whatever other dried fruit you might like....dried cherries, dried cranberries and golden raisins would work well.
Once the "dry" ingredients are mixed with the egg whites and sugar mixture, you get a kind of loose combination. No worries, they will bind together in the oven as they bake to form a solid mass. To form the cookies, I found using two teaspoons worked well, using them together as a scoop and to form the cookie. Also, the recipe said they would brown in the oven, but mine never did. It didn't seem to bother the taste nor the texture that browning didn't occur. The cookies should be stored in an airtight container and will last for 3 - 4 days or can be frozen for up to 2 months.
Cornflake Cookies from Chocolate and the Art of Low-Fat Desserts by Alice Medrich
Recipe makes approx. 40 cookies Serving size - 1 cookie PP per svg - 1 point +
Calories - 31 Total Fat - 1.1g, Carb. - 5g, Protein - 0.6g, Fiber - 0.2g
2 egg whites, room temperature
1/8 tsp. cream of tartar
1/2 cup granulated sugar ( whizzed in the food processor a handful of times to make it like superfine sugar)
2 1/2 cups cornflakes
2/3 cup loosely packed sweetened, shredded coconut
1/3 cup chopped walnuts ( 1 3/4 ounces)
1/4 cup chopped dried apricots ( 1 ounce )
1. Preheat oven to 300 degrees F. Line baking sheet (s) with parchment paper or nonstick foil. Put the sugar into a food processor and pulse for several times making it like superfine sugar. Set aside.
2. Beat the egg whites with the cream of tartar until soft peaks form. Gradually sprinkle in the sugar while beating and then beat at high speed until very stiff but not dry. Use a rubber spatula to gently fold in the cornflakes, coconut, walnuts and dried apricots. Fold until the cornflakes are coated with the egg white.
3. Drop by rounded teaspoonfuls onto baking sheet. They do not spread so you don't need to leave a big space between each, just enough for the hot air of the oven to circulate around each one. Bake for 20 to 25 minutes, or until delicately brown. Cool on rack.
When I got home from my meeting yesterday, I enjoyed a few of these guys for very little points. Since I had made a good choice for dinner, I had a few points left to spare. I was happy with how I handled my day yesterday...it had the potential to go bad very easily. How about you? Have you made any small choices in your day recently that you considered a NSV?