SPLENDA RASPBERRY-PEACH ANGEL BITES

[Kitchen Witch]

SPLENDA RASPBERRY-PEACH ANGEL BITES

Angel Bites
5 Egg Whites
1/3 cup SPLENDA® Granular
1 1/2 tsp. Vanilla Extract
Pinch of salt


Preheat oven to 350°F. Lightly oil a 13x11 baking sheet. Set aside.
Separate egg whites from yolk. Discard yolk. Place egg whites in a medium sized bowl. Whip on high speed using an electric beater or wire whisk until frothy.
Add SPLENDA® Granular, vanilla extract and salt. Mix until stiff peaks form (about 20-30 seconds on high speed with an electric mixer).
Spoon slightly rounded tablespoons of egg whites onto prepared baking sheet. Bake in preheated oven 10-15 minutes or until golden brown. Remove from pan.
Sandwich Angel Bites with filling of choice. Place filling on the bottom of one Angel Bite and top with another so that the bottoms of the Angel Bites are facing each other and the filling is sandwiched between them. Repeat to make 3 filled Angel Bites per serving (using 6 unfilled bites).

?Raspberry Peach Filling
1 - 12 oz. bag Frozen Raspberries, Thawed
2 tsp. Corn Starch
1 Tbsp. SPLENDA® Granular
4 oz.Canned Sliced Peaches, drained.
??
Drain thawed raspberries and save juice. Place juice in a small saucepan.
Add cornstarch and SPLENDA® Granular. Stir well. Heat over medium heat until simmering and thick (approx. 2 min.).
Toss the thawed raspberries with thickened juice. Chill until ready to use. Garnish Angel Bites with sliced peaches, a dollop of whipped cream and a sprig of mint.


Cooking Tip:
If egg whites start to separate after sitting for a bit, just whisk them back together using a wire whisk.