| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits, Grains |
|
Diabetic, Desserts, Cooky/bars |
24 |
Servings |
INGREDIENTS
| 1 |
|
Eggs |
| 2 |
md |
Bananas; mashed ripe |
| 1/3 |
c |
Butter; melted |
| 1/4 |
c |
Pineapple fruit spread |
| 1 |
ts |
Vanilla extract |
| 1 1/4 |
c |
Flour |
| 1/3 |
c |
Coconut, flaked unsweetened |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 3 1/2 |
oz |
Macadamia nuts; chopped |
INSTRUCTIONS
Preheat oven to 375. Combine egg, banana, butter, fruit spread, and
vanilla in medium bowl. Add flour, coconut, baking powder, and salt;
mix well. Stir in nuts. Drop tablespoonsful of dough 2" apart onto
lightly greased cookie sheets. Bake 10-12 minutes, until lightly
browned.
Cool on wire racks. Store in tightly covered container.
Nutrition information per cookie: 96 calories, 1 gm protein, 9 gm
carbohydrate, 6 gm fat, 16 mg cholesterol, 83 mg sodium, 1/3
diabetic starch/bread exchange, 1-1/4 diabetic fat exchange, 1/4
diabetic fruit exchange.
Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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