| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, Diabetic |
3 |
Dozen |
INGREDIENTS
| 1 1/2 |
c |
Quick-cooking oats |
| 3/4 |
c |
All-purpose flour |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Ground ginger |
| 1/8 |
ts |
Salt |
| 1/2 |
c |
Reduced-calorie stick margarine |
| 1/3 |
c |
Light brown sugar, packed |
| 4 |
pk |
Sweet'N Low (or 1-1/4 ts bulk) |
| 2 |
|
Egg whites |
| 1 |
ts |
Vanilla extract |
| 1/3 |
c |
Raisins |
INSTRUCTIONS
1. Preheat the oven to 375°F. In a medium bowl, combine the oats, flour,
cinnamon, baking powder, ginger and salt; set aside. In a large bowl, mix
the margarine, sugar, Sweet'N Low, egg whites and vanilla with an electric
beater. Stir in the dry ingredients until well blended. Add the raisins.
2. Spray cookie sheets with nonstick cooking spray. Drop the dough by
rounded teaspoons onto cookie sheets. Bake 8 to 10 minutes, or until
lightly browned. Cool on a wire rack. Makes 3 dozen cookies or 18 servings.
Per Serving (2 cookies): 95 calories, 2 g protein, 15 g carbohydrate, 3 g
fat, 1 g saturated fat, 0 mg cholesterol, 85 mg sodium
Diabetic Exchanges: 1 starch/bread exchange,1/2 fat exchange
Tip: Dark metal or dark-colored nonstick baking sheets produce browner
cookies than shiny metal or light-colored nonstick baking sheets.
From Sweet 'N Low Formatted by R. Thompson
Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne.infi.net> on Mar
01, 98
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