3rd Edition Oct 2005

(makes 12 ghosts)

By : Marilyn

3 large egg whites, at room temperature
1/2 teaspoon (2.5 ml) cream of tartar
3/4 cup (188 g) one-to-one sugar substitute, such as Louis Sherry
One Spoon Sugar Replacement
1/2 teaspoon (2.5 ml) pure vanilla extract
24 dried currants


Preheat oven to 200°F (130°C). Line two large, heavy baking sheets
with parchment paper.
Combine egg whites and cream of tartar in a clean, grease-free
mixing bowl and beat with an electric mixer until soft peaks form.
Gradually add sugar substitute, 1 tablespoon (15 ml) every 30
seconds until meringue holds very stiff peaks. Beat in vanilla.
Spoon meringue into a pastry bag fitted with a 1/2-inch (1.25 cm)
plain tip or spoon into a gallon-size (1 l-size) heavy plastic food
bag, then cut off 1 corner to make a 1/2-inch (1.25 cm) wide
opening.
Pipe meringue onto prepared baking sheets into ghost shapes, about 3
inches (3.75 cm) wide and 5 inches (6.25 cm) high. Space ghosts
about 2 inches (2.5 cm) apart. Press 2 currants into each ghost to
form the eyes.
Bake until meringues begin to turn pale gold and are firm to the
touch, about 1 1/4 to 1 1/2 hours, switching baking sheet positions
half way through the baking time. Turn off oven and leave meringues
in closed oven for 2 hours. Cool slightly. When just barely warm,
slip each ghost into a plastic sandwich bag and tie tops with pieces
of orange and black ribbons
Per ghost: 23 calories (0% calories from fat), 1 g protein, 0 total
fat (0 saturated fat), 8 g carbohydrates, 0 dietary fiber, 0
cholesterol, 14 mg sodium
Diabetic exchanges: 1/2 carbohydrate (bread/starch)