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Ingredients
- 9 eggs, separated
- 1 1/2 cups Splenda sugar substitute
- 1 1/3 potato starch
- 1/2 lemon
Method
- Beat eggs whites and 3/4 cup Splenda.
- Mix eggs yolks with 3/4 cups Slpenda potato starch and lemon juice.
- Gently fold in egg whites.
- Bake one hour at 350°F.