I believe there is such a thing, to a degree. Take these peppermint meringues. Pretty much egg whites mixed with sugar, with crushed candy canes sprinkled on top. Granted, they’re not sugar-free (although I wonder about making them with Splenda or something similar??).
Here’s the recipe and the nutritional breakdown:
Whites of 2 eggs at room temperature
1/8 tsp each of salt, cream of tartar
1/2 c sugar
2 crushed peppermint candy canes (red and/or green)
Heat oven to 225 degrees F. Beat the egg whites, salt and cream of tartar ’til soft peaks form when beaters are lifted. Gradually beat in sugar, beat 5-6 minutes ’til smooth and glossy. Drop teaspoonfuls onto prepared cookie sheet (lined with foil or brown paper), close together. Lightly sprinkle the crushed candy canes over. Bake 1 1/2 hrs. Turn oven off and let cool with oven door ajar. Loosen with metal spatula or peel off gently. Store loosely covered in cool, dry place (tin works great). Makes 3-4 dz.
Nutritional Info: Serving size one meringue.
Sodium: 11.5 mg
Potassium: 4.8 mg
Total carbohydrates: 3.6 g
Dietary fiber: 0
Sugars: 3.3 g
Protein: 0.3 g