| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
English |
Cooky/bars, Desserts, Diabetic |
4 |
Dozen |
INGREDIENTS
| 1 |
c |
Oat bran |
| 1 |
c |
Rolled oats |
| 1 |
c |
Fiber one cereal |
| 1 |
c |
Kellog's bran flakes |
| 1 |
c |
Seedless raisins |
| 1 |
c |
Chopped english walnuts |
| 3/4 |
c |
Sugar |
| 3/4 |
c |
Brown sugar |
| 1 |
c |
Margarine, 2 sticks |
| 2 |
|
Large egg whites |
| 2 |
t |
Vanilla |
| 2 |
c |
All purpose flour |
| 1 |
t |
Baking powder |
| 1 |
t |
Baking soda |
| 1/2 |
t |
Salt |
| 1/2 |
c |
Water at room temp |
INSTRUCTIONS
Place oat bran, rolled oats, Fiber one, bran flakes, raisins and
walnuts in a bowl. Mix lightly and set aside. Place sugars and
margarine in mixing bowl and mix at medium speed until light and
fluffy. Add egg whites and vanilla and mix lightly scraping the bowl
before and after adding the egg whites. In a separate bowl combine
flour, baking powder, soda and salt and mix at low speed about 1/2 min
to blend well. Add flour mixture and water to sugar mixture and mix
at medium speed only until flour is moistened. Add bran mixture and
mix at medium speed until well blended. Drop by heaping tablespoonfuls
onto a cookie sheet that has been sprayed with cooking spray or lined
with aluminum foil. Bake at 375 for 12-14 minutes or until lightly
browned. Remove from oven and let sit for 1 minute. Remove cookies to
wire rack and cool to room temperature. Author's Note: These cookies,
which provide 2 grams of dietary fiber each, aren't terribly sweet. We
like them this way, but if you prefer them sweeter, you can add 1 tbsp
Weight Watchers dry substitute when adding the other sugars and this
will not change the nutritive values. Nutritive Value per cookie: CAL
121; CHO 15 gm; PRO 2 gm; FAT 6 gm; NA 107 mg; Source: The New
Diabetic Cookbook File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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