Ingredients
| Quantity | Ingredients |
|---|---|
| 1 | egg white |
| 1 1/2 tbsp | granulated sugar |
| 1 tsp | almond extract |
| 3/4 cup | shaved almonds |
| 2 cups | fresh blueberries, washed |
Directions
Preheat oven to 350ºF (180ºC).
In a small bowl whisk egg white until frothy, whisk in sugar until light and airy.
Add almond extract. Add almonds to bowl. Stir to coat almonds with egg mixture.
Spread almond mixture onto a baking sheet covered with waxed paper. Bake for 10 to 12 minutes, or until almond mixture begins to harden and brown.
Remove from heat and let cool.
When almonds are cool, break up into small pieces.
Divide blueberries into 4 bowls, sprinkle with almond mixture and garnish with lemon zest or fresh mint.
Serves 4.
Per serving: 221 cal, 7 g pro, 14 g total fat (1 g sat. fat), 20 g carb, 5 g fibre, 0 mg chol, 25 mg sodium
Excellent source of: magnesium
From: Leslie Beck's Foods That Fight Disease
In a small bowl whisk egg white until frothy, whisk in sugar until light and airy.
Add almond extract. Add almonds to bowl. Stir to coat almonds with egg mixture.
Spread almond mixture onto a baking sheet covered with waxed paper. Bake for 10 to 12 minutes, or until almond mixture begins to harden and brown.
Remove from heat and let cool.
When almonds are cool, break up into small pieces.
Divide blueberries into 4 bowls, sprinkle with almond mixture and garnish with lemon zest or fresh mint.
Serves 4.
Per serving: 221 cal, 7 g pro, 14 g total fat (1 g sat. fat), 20 g carb, 5 g fibre, 0 mg chol, 25 mg sodium
Excellent source of: magnesium
From: Leslie Beck's Foods That Fight Disease
Source: Heart Healthy Foods for Life