DIABETIC RECIPE - 863
ELEANOR'S
THUMBPRINTS
3/4 c. margarine, softened
2 tbsp. sugar
1 1/2 tsp. Sweet 'N Low brown sugar substitute
1 egg
1/2 tsp. vanilla
2 c. allpurpose flour
1/4 tsp. baking powder
1 tbsp. poppy seeds
1/2 c. low sugar strawberry spread
In bowl with mixer, cream margarine, sugar, and Sweet 'N Low.
Beat in egg and vanilla.
Stir in flour, baking powder, and poppy seeds. Shape dough into ball. Cover; chill about 30 minutes.
Preheat oven to 350 degrees.
Shape dough into
24 balls.
Place 1 inch apart on ungreased baking sheet.
Press thumb prints
into center of cookies to make deep indentation.
Bake about 15 minutes.
Fill each cookie with 1 teaspoon strawberry spread.
Return to oven and bake 3 minutes. Transfer to wire rack and cool completely.
Yield:
24 cookies.
DIABETIC RECIPE - 864
SUGAR
FREE
OATMEAL
COOKIES
3/4 c. vegetable shortening
Sugar Twin equivalent to 1 1/2 c. sugar (or Brown Sugar Twin)
1 egg
1/4 c. water
1 tsp. vanilla
3 c. uncooked oatmeal
1 c. flour
1 tbsp. salt
1/2 tsp. soda
Preheat oven to 350 degrees.
Beat together first 5 ingredients.
Sift dry ingredients together.
Add oatmeal and combine all together.
Drop by teaspoon
on greased cookie sheet.
Bake at 350 degrees for 12 to 15 minutes.
Add nuts, raisins, dates, or chocolate chips for variety. Yield:
60 cookies.
DIABETIC RECIPE - 865
WEIGHT
WATCHER
BROWNIES
6 pkgs. chocolate Alba mix
9 tbsp. flour
1 tbsp. baking powder
2 pkgs. Sweet & Low
2 tbsp. chunky peanut butter
3/4 c. water
2 tbsp. honey
Mix all ingredients together and pour into 8 inch square pan sprayed with Pam. Bake at 350 degrees for 20 minutes.
Cool.
Cut into 6 squares.
Each square counts as one serving and counts as 1 m, 1/2 b, 1 fa, and 20 calories.
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