| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cookies, Low-cal | 36 | Servings | |
INGREDIENTS
| Peringer kvsk54b | ||
| 1 1/2 | c | Fat free granola, health |
| valley | ||
| 1 1/2 | c | Whole wheat flour |
| 3/4 | t | Baking soda |
| 3/4 | t | Cream of tartar |
| 1 | t | Cinnamon |
| 1/4 | t | Ground cloves |
| 1/4 | t | Nutmeg |
| 3/4 | c | Honey |
| 4 | oz | Jar sweet potato, baby food |
| puree | ||
| 2 | Egg whites, lightly beaten | |
| Foamy), Foamy | ||
| 1 | t | Vanilla |
| 1 | c | Raisins, chopped optional |
INSTRUCTIONS
Preheat oven to 350. Grind granola in food processor for 2 minutes. In a large bowl, combine ground granola, flour, baking soda, cream of tartar, cinnamon, cloves, nutmeg and mix well. Set aside. In a medium bowl, combine honey, sweet potatoes, abused egg whites, vanilla, and raisins. Gently stir into flour mixture. Do not overmix. Drop by rounded teaspoon onto non-stick cookie sheets. Bake at 350 for 10 minutes or until lightly browned. Be careful not to burn the bottoms. Allow cookies to cool slightly before removing from sheet. Makes 36 cookies. Each cookie has the following: Calories: 69 Fat: 0.2 gr Carbohydrates: 17 gr Sodium: 28 mg Protein: 1.4 gr Vitamin A: 20 I.U. Reformatted for MealMaster by: CYGNUS, HCPM52C Posted to MM-Recipes Digest V4 #091 by [email protected] (Lynn A Montroy) on Apr 02, 1997
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