| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Diabetic, Desserts, Rice, Cooky/bars |
36 |
Cookies |
INGREDIENTS
| 2/3 |
c |
Vegetable Oil; |
| 2/3 |
c |
Brown Sugar; |
| 1/2 |
c |
Egg Whites; |
| 2 |
tb |
Lemon Juice; |
| 2 |
tb |
Grated fresh or finley chop- |
|
|
Ped dried lemon rind; |
| 1 |
ts |
Lemon flavoring; |
| 1 |
c |
All-purpose flour; |
| 1 |
c |
Rolled oats; |
| 1/2 |
ts |
Baking powder; |
| 1/2 |
ts |
Baking soda; |
| 1 1/2 |
c |
Crispy rice cereal; |
INSTRUCTIONS
INGREDIENTES
Place oil and brown sugar in a mixer bowl in a mixer bowl and mix at
medium speed until creamy. Add egg whites, lemon juice, rind and
flavoring, and mix at medium speed to blend well. Stir flour,
oatmeal, baking powder, and baking soda together to blend well; add
to creamy mixture while beating a medium speed. Stir in cereal. Drop
by the tablespoonfuls(level no.duooer) onto cookie ssheets left
ungreased or lined with aluminum foil. Bake at 350 for 8 to 10
minutes, or until cookies are lightly browned. Remove them to a wire
rack and cool to room temperature. Yield: 36 servings (36 cookies)
Food Exchanges per serving: 2/3 STARCH/BREAD EXCHANGE + 1 FAT
EXCHANGE Calories: 87, CHO: 11g, PRO: 1g, Fat: 4g, Na: 66mg,
Cholesterol: 0
Source: Desserts for Diabetics by Mable Cavaiani, R. D.
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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