Chocolate Macadamia Nut Muffins

Serving Size : 12

6 egg whites
6 egg yolks
1/2 teaspoon cream of tartar
4 tablespoons Splenda -- divided
1/4 cup GNC Baking mix -- or soy flour
2 teaspoons cocoa -- sifted
1/4 cup macadamia nuts -- finely chopped
1 teaspoon vanilla

Frosting
4 ounces cream cheese
3 tablespoons cream -- or less
3 tablespoons Sugar free/fat free hot cocoa mix
1 teaspoon vanilla
1/4 cup macadamia nuts -- finely chopped

Separate the eggs & put the whites into mixer bowl. Add the cream of tartar & 2 T. Splenda; beat until stiff peaks form. In a separate bowl mix the egg, vanilla & beat well. Stir together the flour, cocoa, nuts & remaining Splenda, add to the egg yolks & stir well. Add a good-sized spoonful of the whites to the yolks to thin the batter down. Carefully fold the batter into the egg whites being careful not to deflate the whites. Spray 12 muffin tins with Pam, then carefully spoon the batter into them; do not flatten. Bake in a pre-heated 350 degree oven for 25 minutes. Remove from oven & cool on a wire rack.

When cool, beat the frosting ingredients together except for the nuts ,beat till creamy. Spread frosting on muffins & sprinkle the nuts over top.

Carb count per muffin:2.8 carbs minus 0.5 grams fiber= 2.3 carbs & 6 grams protein