| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Diabetic, Desserts, Cooky/bars |
24 |
Servings |
INGREDIENTS
| 1 |
c |
Rolled oats; |
| 1/2 |
c |
All-bran, Bran Buds, Fiber |
|
|
One or 100% Bran |
| 1/4 |
c |
Pecans; |
| 1/2 |
c |
Margarine; (1 stick) |
| 1/2 |
c |
Sugar; |
| 1/2 |
c |
Brown Sugar; |
| 1/4 |
c |
Egg; whites |
| 1 |
ts |
Vanilla |
| 3 |
ts |
Water |
| 1 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Place oatmeal, cereal and pecans in a bowl and mix lightly. Set
aside. Cream margarine and sugars together at medium speed until
light and fluffy. Add eggs whites vanilla and water, and mix at
medium speed for 1 minute, scraping down the bowl before and after
adding egg whites, vanilla and water. Stir flour, baking powder,
baking soda and salt together and add to creamy mixture and mix at
medium speed only until oatmeal is blended into dough. Drop by 1 1/2
tablespoonfuls onto a cookie sheet that have been sprayed with pam
spray or lined with aluminum foil. Bake at 375 for about 12 minutes;
then remove cookies to a wire rack and cool to room temperature.
Food exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
Calories: 127, FAT: 6g, CHO: 17g, Na: 139mg, PRO: 2g, Cholesterol: 0
Source: Derrests for Diabetics by Mabel Cavaiani, R. D.
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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