Mix egg whites, sugar and salt thoroughly with spoon. Mix in remaining ingredients, except fortunes. Cover bowl with plastic wrap and chill for 30 minutes. Preheat oven to 350 F. Grease baking sheet. Have clean white cotton gloves ready to use when folding and shaping the hot cookies. If gloves are not available, use two pieces of paper towelling folded to several thicknesses to protect fingers from the hot cookies. Also have some clean muffin tins ready to hold baked cookies while they cool. Shape and bake 2 cookies at a time. For each cookie, drop 1 teaspoon batter onto a baking sheet. Spread the batter with back of spoon to make a 3-inch circle. Bake at 350F for 3 to 5 minutes, or until edges turn light brown. WORK VERY QUICKLY. Remove one cookie with wide spatula to counter top. Place a fortune paper across center of cookie. Using gloves or paper towelling, fold edge of cookie over to make a semicircle. Hold cookie on the ends and place the middle of folded edge over top of muffin pan; bend ends down. Place folded cookie carefully in a muffin cup to cool. Repeat process. Makes 36 cookies. Serving of 2 cookies: 80 calories, 1/2 starch/bread, 1 fat exchange 2 grams protein, 6 grams fat, 6 grams carbohydrate 84 mg sodium, 0 cholesterol Source: The Complete Diabetic Cookbook, P.J. Palumbo, M.D., and Joyce Margie with recipes by young cooks by Paul Margie, 1987 Mayo Foundation Shared but not tested by Elizabeth Rodier, Dec 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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|Serving Size: 1 Serving (64g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 47 (31%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 202.1mg||7 %|
|Potassium 68.3mg||2 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 22g|
|Protein 4.4g||6 %|
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Calories per serving: 150
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