| 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 |
ts |
Baking soda |
| 3/4 |
ts |
Cream of tartar |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Nutmeg |
| 3/4 |
c |
Honey |
| 4 |
oz |
Jar sweet potato; baby food puree |
| 2 |
|
Egg whites; lightly beaten |
|
|
Foamy) |
| 1 |
ts |
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 novmom@juno.com (Lynn A Montroy) on
Apr 02, 1997
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