1. In a large bowl, BEAT egg whites and sugar with whisk until smooth.
2. BEAT in oil, cinnamon and extract.
3. STIR in remaining ingredients; blend well.
4. Generously COAT 13 x 9-inch baking pan with nonstick cooking spray.
5. TURN raisin mixture into pan; pat to even layer.
6. BAKE at 300° F for 20 to 25 minutes or until golden brown. Cool 5 minutes in pan. Loosen edges with spatula and invert onto wire rack to cool completely.
7. CUT into 4 dozen bite-sized pieces.
8. STORE in an airtight container or pack in small plastic bags for on-the-go snacking.
- 1 g Protein
- 1 g Total Fat
- 0 g Saturated Fat
- 7 g Carbohydrate
- 0.5 g Dietary Fiber
- 0 mg Cholesterol
- 15 mg Sodium
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Nutritional Information
- 1 g Protein
- 1 g Total Fat
- 0 g Saturated Fat
- 7 g Carbohydrate
- 0.5 g Dietary Fiber
- 0 mg Cholesterol
- 15 mg Sodium
Directions
1. In a large bowl, BEAT egg whites and sugar with whisk until smooth.
2. BEAT in oil, cinnamon and extract.
3. STIR in remaining ingredients; blend well.
4. Generously COAT 13 x 9-inch baking pan with nonstick cooking spray.
5. TURN raisin mixture into pan; pat to even layer.
6. BAKE at 300° F for 20 to 25 minutes or until golden brown. Cool 5 minutes in pan. Loosen edges with spatula and invert onto wire rack to cool completely.
7. CUT into 4 dozen bite-sized pieces.
8. STORE in an airtight container or pack in small plastic bags for on-the-go snacking.