Yield: 6 servings
Serving Size: 2 cookies
Calories per serving: 161 with yogurt (not including fruit or honey)
Fat per serving: 6.35g
3 large egg whites, room temperature
pinch of salt
¼ cup evaporated cane juice*
1 teaspoon vanilla extract
zest of 1 lemon
½ cup unsalted cashews, toasted and crushed
3 (5.3oz) containers Silk Dairy-Free Vanilla Yogurt
Mixed berries and honey for garnish
Preheat oven to 225°F. Line two large cookie sheets with parchment paper. Using a large glass (about 3.5" wide), trace 6 circles with a pencil on each piece of parchment paper. Flip the paper over, so you won't get pencil on your food.
Place egg whites and salt in a large bowl. With an electric mixer, beat on high until soft peaks form. Add evaporated cane juice, vanilla and lemon zest. Beat on high until stiff peaks form. Fold in the cashews.
Pour batter into a pastry bag fitted with a ½" round tip. Pipe batter in a spiral shape to form circles on the parchment paper. Pipe 12 cookies.
Bake for 2 hours.
Add yogurt to 6 cookies. Add fruit and drizzle with honey. Repeat for a second layer of cookie, yogurt, fruit and honey. Note: ½ container of yogurt per serving. Serve immediately.
*Note: Evaporated Cane Juice is all natural and looks similar to granulated sugar but it's more of a cream color. You can find it on the sugar aisle in most grocery stores. If you can't find it, you can substitute granulated sugar.