Ingredients:
6 egg yolks
6 egg whites
1/2 tsp cream of tartar
2 tbl Splenda
1/3 cup Atkins Bake Mix, or soy flour
2 tbl Splenda
1-1/2 tsp banana extract
1 tsp vanilla
1 tbl chopped peanuts, finely chopped
1-1/2 tsp Splenda
1-1/2 tsp cinnamon


Directions:
Separate the eggs, put the whites in a large mixer bowl with the cream of tartar and 2 tbl Splenda. Whip the whites until stiff, but not dry peaks form. Set aside.
In a seperate bowl, beat the yolks with the remaining 2 tbl Splenda and the extracts. Stir in the bake mix and the nuts.
Add a heaping ladle of whites to the yolk/bake mix mixture, stir until well blended and a fairly thin batter. Pour this batter into the whites and gently fold in until well combined. Be careful not to break down the volume of the whites.
Spray a loaf pan and spoon in 1/2 the batter; sprinkle on 1/2 the splenda/cinnamon mix. Spoon the rest of the batter on top, sprinkle on the remainer of the Splenda/cinnamon.
Place in a preheated 350°F-180°C* oven and bake for about 28 minutes. Cool almost completely in the pan, remove and finish cooling on a rack.
Slice into 8 slices and store in a covered container in the fridge. Separate the slices with wax paper.
Per serving: 69 calories 2 carbs