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Donuts:.
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Preheat oven to 300 degrees F.
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In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes).
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In separate bowl, blend cream cheese, yolks, baking powder and davincis sugar free syrup.
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Adding half of the yolk batter at a time to the whites and using a tall spoon (I use an iced tea spoon), make a lazy sine wave through the batter once.
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Turn the bowl 90 degrees and repeat.
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Add second half of the yolk mix and repeat sine wave two more times.
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Place in ungreased, nonstick angel food miniature cake pans.
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Bake for 30 minutes.
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Remove pans from oven and let cool on a cooling rack.
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Nutritional information without glaze/with glaze (glaze will easily coat 6-8 crullers):.
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Calories: 218/273, Carbohydrates: 2/1, Fiber: 0/1, Net Carbohydrates: 2/3, Protein: 7.5 grams/ 8 grams, Fat: 18 grams/ 24 grams.
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Chocolate Glaze:.
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2 Lindt 80% dark chocolate squares (buy in candy bar).
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1 Tbsp davincis vanilla sugar free syrup.
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2 small packets Splenda.
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2 Tbsp heavy whipping cream.
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2 Tbsp butter.
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In a microwavable bowl, combine ingredients.
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Microwave for 30 seconds.
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Stir well.
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Dip tops of crullers into mixture.
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Drizzle any remaining mixture to fill bare spots.
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Let crullers rest on cooling rack until glaze has set.
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Will coat 6-8 crullers, and can be used for other purposes.
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This does dry to a shiny glaze.
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Keep unused portions and completes recipes in cooler temperatures.
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Nutritional information for entire chocolate glaze recipe:.
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Calories: 349, Carbohydrates: 5, Fiber: 2, Net Carbohydrates: 3, Protein: 3, Fat: 36.
