| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts, Diabetic, Cooky/bars |
24 |
Servings |
INGREDIENTS
| 1/4 |
c |
Light Margarine; |
| 1/2 |
c |
Sugar; |
| 2 |
|
Eggs; Whites |
| 1/2 |
ts |
Almond food extract; |
| 4 |
dr |
Yellow food coloring; |
| 1 |
c |
Flour; |
| 1/2 |
ts |
Baking soda; |
| 12 |
|
Toasted almonds; cut in half |
INSTRUCTIONS
Preheat oven to 375 degrees. Spray cookie sheet with oil spray. In
bowl, cream margarine and sugar until light and fluffy. Add egg
whites with almond extract, and food coloring; mix well and set
aside. Sift the flour, baking soda, and salt; add to the creamed
mixture. Knead only long enough to blend, but not toughen, to dough.
Spoon onto prepared cookie sheet, about 3/4-in. balls. Top with
almonds. Bake for 12 minutes.
Food Exchange per serving: 1/2 BREAD EXCHANGE
CHO: Og; FAT: 1g; CAL: 43;
Brought to you and yours by Nancy O'Brion and her Meal-Master.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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