| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cookies, Eat-lf mail, Low fat |
48 |
servings |
INGREDIENTS
| 1/2 |
c |
Skim Milk |
| 1/8 |
c |
Lemon Juice; Plus |
| 2 |
ts |
Lemon Juice |
| 1 3/4 |
c |
All-Purpose Flour |
| 1/4 |
ts |
Baking Soda |
| 1 |
ts |
Baking Powder |
| 1/2 |
c |
Light Margarine; Note 1 |
| 1 |
c |
Sugar; Divided |
| 1/4 |
c |
Egg Substitute |
| 1 |
ts |
Finely Shredded Lemon Peel |
INSTRUCTIONS
Note 1: with 6 grams of fat or less per serving
Stir together milk and the 2 teaspoons lemon juice and set aside. Stir
together flour, baking soda and baking powder. In a large mixing bowl, beat
margarine until soft; add 3/4 cup of the sugar and beat until fluffy. Add
egg substitute and lemon peel and beat well. Add flour mixture and milk
mixture alternately, beating until well mixed. Drop slightly heaping
tablespoonfuls onto a lightly greased cookie sheet. Bake at 350F 12 minutes
or until done.
Meanwhile, stir together remaining 1/4 cup sugar and 1/8 cup lemon juice
until well combined. Remove cookies from oven and immediately brush with
lemon juice mixture. Cool.
Nutrition information per serving: 47 calories, 1 g fat, .7 g protein, 8.7
g carbohydrate, 0 mg cholesterol, 30 mg sodium, .1 g fiber, 22.5% CFF
Makes 4 dozen 2-inch cookies
http://www.tennessean.com/
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Jul 20,
1999, converted by MM_Buster v2.0l.
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