| Ingredients: 5 Tablespoon(s) Margarine, 75 g 1 1/2 Tablespoon(s) Fructose**, 22.5 ml 1 Tablespoon(s) Egg white, 15 ml 1/4 Teaspoon(s) Almond, vanilla or lemon extract 1.25 ml 1 Cup(s) Unbleached flour, 125 g 1/8 Teaspoon(s) Baking soda, .6 ml 1 Pinch(s) Cream Of Tartar 32 Almond slices **Substitute 4 pkts. saccharin or 8 pkts. aspartame or 4 packets acesulfame-K for the fructose. It will not change the exchanges. |
Directions:
SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6. Formatted into MM by URsula R. Taylor. Preheat oven to 350~F (180~C). In a medium size bowl, combine margarine and fructose, beating until light and fluffy. Mix in egg white and almond extract. Gradually stir in flour, baking soda, and cream of tartar; mix well. Form into 1/2-inch (1.5 cm) balls. Place on a nonstick cookie sheet. Di a flat-bottomed glass into flour and press down on each ball to flatten cookie. Top each cookie with an almond slice. Bake for 8 to 10 minutes, until lightly browned. Transfer to parchment or wax paper to cool. Makes about 32 cookies. Per 2 cookie serving: calories - 90, protein - 2 g, carbohydrate - 10 g, fat - 4 g, calories from fat - 40%, dietary fiber - trace, cholesterol ~ 0 mg, sodium ~ 49 mg, potassium - 33 mg, Joslin Exchanges - 1 bread/starch and 1 fat. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Dec 8, 1998 Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 980 Calories From Fat: 18 Total Fat: 2g Cholesterol: <1mg Sodium: 44.6mg Potassium: 503.1mg Carbohydrates: 44.7g Fiber: <1g Sugar: 41.7g Protein: <1g |