From the kitchen of Current columnist Chef Ozzie.

Roasted Cinnamon Almonds

Ingredients

1 large egg white

1 teaspoon cold water

2 cups whole raw almonds

¾ cup IDEAL^® No Calorie Sweetener

¼ teaspoon salt

1 ½ teaspoons ground cinnamon

½ cup IDEAL^® No Calorie Sweetener

Directions

1. Preheat oven to 250°F.

2. Lightly grease a short-sided cookie pan (10-inch × 15-inch jelly roll pan).

3. Lightly beat egg white; add water and beat until frothy but not stiff.

4. Add nuts and toss until evenly coated.

5. Mix ¾ cup IDEAL^®, salt and 1 ½ teaspoons cinnamon and toss in nut/egg white

mixture until evenly coated.

6. Spread evenly on prepared pan.

7. Bake for one hour, stirring occasionally.

8. Remove from oven; leave in pan and allow to cool for 30 minutes.

9. While still sticky and warm, mix ½ cup IDEAL^® and 2 teaspoons cinnamon and

toss with nuts, making sure to separate and coat all nuts.

10. When cool, store in airtight container.

This recipe makes 15 1-ounce servings (approximately 24 almonds per serving).

Per Serving: 130 Calories, 4g Protein, 9g Total Fat, 9g Carbohydrates, 3g Fiber, 1g Sugar, 45mg Sodium, 0mg Cholesterol