INGREDIENTS

INSTRUCTIONS

My error--I used my Master Cook software to output my recipe,and
should have modified it. The biscotti recipe is based on a recipe  from
The Moosewood Lowfat Cookbook. I did mention in the post that  the fat
could be further reduced by using dried fruit. I have tested  this
recipe and it works well.  Here is the recipe, sans walnuts, on the
levels in accordance with the  list:  Mix ingredients together in
mixer. Don't over mix.  Turn the gooey dough onto a baking pan (spray
with pan release first).  Using a spatula, shape into two logs, about
2.3-3 inches wide and  10-12 inches long.  Bake at 350 degrees for 20
minutes (until dough loses its shine.)  Remove logs to a cooling rack.
Cool for 15 minutes.  Slice logs on a sharp diagonal, cutting about
11-12 slices per log.  Place slices back on cookie sheet, laying cut
side down. Bake 20 more  minutes at 325 degrees. (Flip the slices at
the 10 minute mark so  they will be evenly browned.)  Remove to rack
and completely cool.  Nutritional Analysis: calories per biscotti:
93.6, fat: .1g,  saturated fat: 0.0, choloesterol: 0g, carbohydrate:
21.4g, dietary  fiber: .3g, protein: 1.7g, sodium: 65mg.  (Note: if you
used a different egg replacer, adjust the nutritional  information
accordingly)  % of the following vitamins and minerals based on a 2000
calorie per  day diet: A: 0%, C: 0%, Calcium: 2%, Iron: 4%.  Posted to
fatfree digest V97 #273 by "C. Martin"  <Charisa@MoonstruckMuses.com>
on Nov 22, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 114
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 76.4mg
Potassium: 67.4mg
Carbohydrates: 28.2g
Fiber: <1g
Sugar: 17.6g
Protein: <1g