2 teaspoons shredded or ground unsweetened coconut
1/4 cup heavy cream
2 teaspoons Brown Sugar Twin
6 pkts Splenda
Preheat oven to 350°F.
Beat egg whites with cream of tarter and 4 pkts Splenda. Beat whites until stiff
but not dry. Sprinkle 1/2 tsp. orange extract and 1/2 tsp. of the banana extract over this.
In a separate bowl, beat yolks with 6 pkts Splenda and 2 tsp Brown Sugar Twin.
Add heavy cream, pineapple extract and other 1/2 tsp. banana extract. Take a big spoonful
of whites and add to yolk mixture and mix together. Then pour yolk mixture
over whites and mix soy flour with walnuts and coconut. Throughout mixing
process, use care not to break whites down substantially.
Fold all this together and pile mixture, into 12 muffin cups sprayed with Pam.
Bake at 350°F for 15 min until tops of muffins
are browned, reduce to 325°F and bake an additional 15 minutes. Cool and
frost with tropical cream cheese frosting below.
Tropical
Cream Cheese Frosting Ingredients:
4 oz. cream cheese
1/4 cup whipping cream
1/2 teaspoon orange extract
1 teaspoon banana extract
1 teaspoon pineapple extract
4 pkts Splenda
1 drop red food coloring
3 drops yellow food coloring
Whip all ingredients together and frost muffins! Optionally, you can sprinkle
a small bit of additional coconut or walnut pieces on top of each frosted muffin.
