3 egg whites
1/4 tsp cream of tartar
3/4 cup sugar
1/2 cup pecans, chopped
1/4 cup unsweetened cocoa powder, sifted
1/2 tsp vanilla
Pinch of salt
6 oz jar of Maraschino cherries

1. Spray non-stick cooking spray on a non-stick cookie sheet with lip, set aside.
2. Beat eggs and cream of tartar in a medium-size mixing bowl until soft peaks form.
3. Slowly pour sugar into the egg mixture and mix until stiff glossy peaks form.
4. Fold in pecans, cocoa powder, vanilla and salt.
5. Spoon mixture onto prepared cookie sheet and spread thin and evenly.
6. Bake in oven at 250 degrees for about 20 minutes.
7. Remove cookie sheet and let sit for a few minutes.
8. Using a 3″ heart-shaped cookie cutter begin making cuts. Press firmly to insure even shapes.
9. Place cookie sheet back into oven and bake at 250 degrees for 20 additional minutes.
10. Remove hearts carefully and let cool on wire rack.
11. Spoon a few cherry halves on top of hearts.

Servings: Approximately 14
1 Heart per serving: Calories 90, Protein 1.5 g, Fat 3 g, Carb 12 g.

Tip: Best if stored at room temperature and eaten within 5 days.