| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Diabetic, Desserts, Cooky/bars |
24 |
Servings |
INGREDIENTS
| 1/2 |
c |
Margarine; (1 stick) |
| 2/3 |
c |
Sugar; |
|
|
Dry sugar substitute equal; |
|
|
1/4 cup sugar; |
| 1 |
|
Egg; (large) |
| 1 |
ts |
Vanilla; |
| 2 |
c |
All-purpose flour; |
| 2 |
tb |
Dry Buttermilk; |
| 1 |
ts |
Baking soda; |
| 1/4 |
ts |
Salt; |
| 1/3 |
c |
Water at room temperature |
INSTRUCTIONS
Cream margaring, sugar, and dry sugar substitute together at medium
speed untill light and fluffy. Add egg and vnill and mix at medium
speed for 30 seconds, scraping down the bowl before and after adding
the egg and vanilla. Stir flour, dry buttermilk, baking soda and salt
mixture, along with water, to creamy mixture, and mix at medium speed
to blend well. Drop dough by 1 1/2 tablespoonfuls onto coolie sheeet
that have been sprayed with pan spray orlined aluminum foil. Press
cookies down on the bottom. Remove them to a wire rack and cook to
room temperature.
Food exchanges per serving: 1 STRACH/BREAD EXCHANGE + 1 FAT EXCHANGE
Calories: 96, FAT: 4g, CHO: 13g, Na: 107mg, PRO: 2g, Cholesterol: 12mg
Source: Desserts 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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