nutritional values for zucchini cookie recipes

[Guest guest]

In a message dated 5/28/2004 7:12:32 PM Pacific Standard Time,

LISAFANSLER@... writes:

> Hi everybody, ran this through for us, thanks ! So I am reposting

> it. Remember, it you choose to lighten it, adjustments of less carbs etc can

> be made. Hugs, Marilyn

>

> Marilyn,

> This recipe didn't say how many cookies were a serving, so I figured on

> two. If it's only one, then just divide the values by 2.

> Hugs,

>

>

>

> * Exported from MasterCook *

>

> Zucchini Cookies

>

> Recipe By :

> Serving Size : 19 Preparation Time :0:00

> Categories :

>

> Amount Measure Ingredient -- Preparation Method

> -------- ------------ --------------------------------

> 1/2 cup butter -- softened

> 1 cup Sugar -- use Splenda

> 1 egg -- beaten

> 2 cups flour -- 1 cup white, 1 cup wheat

> 1 teaspoon soda

> 1/2 teaspoon clloves

> 1 teaspoon cinnamon

> 1/2 teaspoon salt

> 1 cup raisin

> 1 cup nuts -- chopped

> 1 cup zucchini -- grated

>

> Cream sugar, butter, and egg until fluffly.

>

> Sift dry ingreients together and add to the mixture with grated zuchini,

> blending well.

>

>

> Stir in raisins and nuts.

>

> Drop by teaspoonfuls onto greased cookie sheet.

>

> Bake at 375 degrees for 12 to 15 minutes or until done.

>

> Do not overbake.

>

> Makes three dozen cookies.

>

> Yield:

> " 3 dozen "

> - - - - - - - - - - - - - - - - - - -

>

> Per Serving (excluding unknown items): 205 Calories; 9g Fat (40.1%

> calories from fat); 3g Protein; 29g Carbohydrate; 2g Dietary Fiber; 23mg

> Cholesterol; 111mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0

> Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

>

> NOTES : Can use Splenda instead of sugar; can use 1/2 cup of

> raisins and nuts.

>

> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

>

>