3 tablespoons margarine
1 cup honey, divided
1 cup margarine, divided
1 egg white, beaten
3 carrots, cut into 1/4 inch pieces
2 stalks celery, cut into 1/4 inch pieces
Heat melted margarine in large bowl over medium heat. Grease cookie sheets.
In large bowl, scramble egg whites and whites with oil until soft peaks form. Gradually stir halved carrots and celery into white mixture, then gently fold into fat-filled bowl. Stir in remaining 1 tablespoon of margarine, half of carrots, remaining 1 teaspoon of salt and remaining 1 tablespoon of margarine. Using small spoon, pour mixture evenly onto prepared cookie sheets.
Bake for 26 to 30 minutes in the preheated oven, until firm. Cool for 1 minute on baking sheet before removing from cookie sheets.