Pecan Macaroons

1 egg white
1/8 tsp cream of tartar
1/4 cup to 1/2 cup Splenda (depending on your taste)
1 cup ground pecans

Preheat oven to 375F.
Beat egg whites and tartar until stiff. Gently fold in Splenda then pecans.
Drop by the teaspoon onto greased parchment paper and bake for 8 - 10 minutes or until lightly browned. Makes 24 cookies.

1/2 C Splenda recipe = fat 3gm, fiber 0, calories 39, carbohydrates 3.

1/4 C Splenda recipe= fat 2gm, fiber 0, calories 27, carbohydrates 2.