Serves: 4
Total Calories: 127
1. In a small mixer bowl at high speed, beat egg whites until soft peaks form. Gradually beat in sugar until stiff peaks form. Beat in food color. Sprinkle peppermint extract over egg whites. Fold in whipped topping and crumbs.
2. Spoon mixture into six paper cup-lined muffin-pan cups or small dessert dishes. Freeze at least 6 hours or overnight. Can be eaten straight from the freezer.
This Mint Freeze recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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