1/4 c. powdered sugar
1 1/2 tbsp. unsweetened cocoa powder
2 egg whites, room temperature
1/4 tsp. vanilla extract
1/3 c. granulated sugar
2 c. four-grain cereal flakes

Preheat oven to 300 degrees. Grease baking sheet with vegetable non-stick cooking spray, set aside. Medium size bowl sift powdered sugar and cocoa. In large bowl of an electric mixer beat egg whites until frothy, add sugar, 1 tablespoon at a time, beating well, beat until meringue holds glossy stiff peaks. Beat in vanilla, sprinkle powdered sugar-cocoa mixture over meringue. With a rubber spatula, fold the two mixtures just until evenly blended.

Add cereal flakes, fold gently until flakes are coated with meringue. Drop meringue mixture, 2 teaspoons for each cookie, 1 inch apart, onto baking sheet. Bake for 20 minutes or until outside of cookie is dry and set. Let cool 5 minutes. Transfer to rack to cool completely. Put in airtight container. Yield: 28 cookies - 22 calories per cookie.