| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
|
Desserts, Cookies, Low-fat, Diabetic |
24 |
Cookies |
INGREDIENTS
| 1 1/2 |
c |
Quick oats |
| 1/2 |
c |
Plus 1 tb all-purpose flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Pumpkin pie spice |
| 2 |
tb |
Brown Sugar Twin |
| 1/3 |
c |
Sugar Twin or Sprinkle Sweet |
| 2 |
tb |
Plus 2 ts reduced-calorie margarine |
| 1 |
|
Egg; slightly beaten (or equivalent egg substitute) |
| 1/2 |
c |
Unsweetened applesauce |
| 1/4 |
c |
Yoplait plain fat-free yogurt |
| 6 |
tb |
Raisins |
|
1 |
starch, 1/2 fruit, 1/2 fat. |
INSTRUCTIONS
Preheat oven to 350 degrees. Spray 2 cookie sheets with butter-flavored
spray. In a large bowl, combine oats, flour, baking powder, baking soda,
pumpkin pie spice, Brown Sugar Twin, and Sugar Twin. Melt margarine and
blend into oat mixture. Add egg, applesauce, yogurt, and raisins. Mix
gently to combine. Drop by tablespoon to form 24 cookies on prepared cookie
sheets. Bake 20 to 22 minutes. Place cookie sheets on wire racks and allow
to cool completely.
Nutritional info: 1 serving (3 cookies)=111 calories, 3 gm fat, 3 gm
protein, 18 gm carbohydrate, 148 mg sodium, 3 gm fiber. Diabetic exchanges:
Source: Joanna Lund; _The Diabetic's Healthy Exchange Cookbook_. Provided
to TNT by Mary Ann Young <HONEYBABE@prodigy.net> who puts her stamp of
approval on this recipe.
Posted to TNT Recipes Digest by HONEYBABE@prodigy.net (Mary Ann Young) on
Mar 19, 1998
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