DIABETIC RECIPE - 882
DIABETIC
RAISIN
COOKIES
1/4 c. nonfat dry milk
1/4 c. ice water
1/2 c. raisins
1/2 c. margarine
1/2 c. brown sugar twin
1 egg
1 tsp. vanilla
1 c. flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 c. rolled oats
Whip nonfat dry milk with ice water until stiff peaks form (4 to 5 minutes). Boil raisins in water for 2 minutes, drain.
Combine margarine, sugar twin, egg and vanilla.
Beat 1 minute at medium speed.
Stir into dry ingredients raisin liquid.
Beat 2 minutes. Stir in rolled oats and raisins.
Fold in whipped non fat milk.
Drop from teaspoon 2 inches apart onto nongreased cookie sheet.
Bake at 375 degrees for 15 to 20 minutes.
DIABETIC RECIPE - 883
DIABETIC
COOKIES
1 3/4 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. baking soda
1/2 c. (1 stick) margarine
1/2 c. Sugar Twin
1 egg
1 c. applesauce, unsweetened
1/2 c. raisins, chopped
1 c. All Bran Buds
1/2 c. finely chopped nuts
Preheat oven to 350 degrees.
Sift together flour, cinnamon, nutmeg, cloves, and baking soda.
In large bowl, mix together margarine, artificial sweetener, and egg.
Mix in dry ingredients, alternating with applesauce.
Fold in bran,
raisins, and nuts; mix thoroughly. Drop onto greased cookie sheet by tablespoon. Lightly flatten with fork, dipped in milk.
Bake for 7 to 8 minutes.
Yield:
36 cookies.
Exchanges:
1 cookie = 1 fat and 1/2 bread exchange.
Calories:
76 calories per cookie.
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