| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | md | Ripe bananas |
| 2 | Egg whites | |
| 1 | c | Chopped dates |
| 1 1/2 | c | Rolled oats |
| 1/2 | c | Raisins |
INSTRUCTIONS
Mash bananas, leaving small chunks; should be 1 cup. Mix in egg whites then dates and raisins. Mix until thoroughly coated and separate. Stir in oats. When all oats are moistened, set aside for 10 minutes. Preheat oven to 350F and spray cookie sheets. Using two teaspoons, place spoonfuls of dough onto pan, flatten with back of spoon. Bake 20-25 minutes or until edges are golden. Let cool on pan a couple of minutes before removing with a spatual. Cool and store in airtight container in refridgerator or freezer. Posted to fatfree digest V97 #187 by JBennicoff@aol.com on Aug 23, 1997
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