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Tastee Recipe

Looking for a Chocolate Indulgent Treat Without the Guilt? Jump for Joy Because Here It Is!

23 August 2016
brookefenton
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

So the other day I had a bag of chocolate chips and wasn’t sure what I wanted to do with them. I usually just grab a handful and pop them in my mouth, but this time I had a desire to make a treat that was new and hopefully addictive.

That’s when I happened upon this simple looking recipe that’s basically chocolate meringue and I was super excited to try it out and see if they were anywhere near a classic chocolate chip cookie. I had to love them, and my picky family had to love them – that was the deal.

 

Honestly, the fact these chocolate-y guys only have six ingredients means minimal effort to make them. The most time consuming part may be whipping the egg whites, but the end result is totally worth it. You get light, airy chocolate cookie puffs that are satisfying and very low calorie. The entire family couldn’t stop noshing on these. Whip up a batch and you’ll see why!

 

Recipe and photo courtesy of Skinnytaste

 

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

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Quick Tip: Using an electric beater with a whisk attachment is a great way to get the egg whites in perfect condition.

 

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