Guest guest Posted May 31, 2004 Report Share Posted May 31, 2004 > > > Diabetic, Low-Fat Sugarless Oatmeal Cookies > > 3 bananas, mashed > 2 cs. uncooked quick-cook oats > 1/2 c. raisins > 1/4 c. reduced-calorie margarine, melted > 1/4 c. skim milk > 1 tsp. vanilla extract > > Combine all ingredients, beating well. Let stand 5 > minutes so that oats will absorb moisture. Drop dough > by heaping teaspoonfuls onto ungreased cookie sheets > and bake 350 degrees for 15 to 20 minutes. Let stand > 1 minute on cookie sheets; transfer to wire racks to > cool completely. > Makes 2 1/2 dozen cookies. > Calories...45...Fat...1 g...Carbs...8 g...Protein... > 1 g...Sodium...73 mg...Fiber...0.9 g. > Exchanges...1/2 starch. > xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx > > LOW-FAT OATMEAL COOKIES > > 1 cup all-purpose flour > 1 cup quick-cooking oats > 1/2 cup sugar > 1/2 teaspoon baking powder > 1/2 teaspoon baking soda > 1/2 teaspoon salt > 1/2 teaspoon ground cinnamon > 2 egg whites > 1/3 cup corn syrup > 1 teaspoon vanilla extract > 1/3 cup raisins > > In a medium bowl, combine the first 10 ingredients; mix well. Stir in > raisins (dough will be stiff). Drop by tablespoonfuls onto baking sheets > that have been coated with nonstick cooking spray. Bake at 375 degrees for > 8-10 minutes or until lightly browned. Yield: 2-1/2 dozen. > > Diabetic Exchanges: One serving (two cookies) equals 1-1/2 starch; also, > 102 calories, 138 mg sodium, 0 cholesterol, 24 gm carbohydrate, 2 gm > protein, trace fat. > > > > > Quote Link to comment Share on other sites More sharing options...
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