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Ingredients
- 1 1/2 c Crispy rice cereal;
- 1/2 ts Baking soda;
- 1/2 ts Baking powder;
- 1 c Rolled oats;
- 1 c All-purpose flour;
- 1 ts Lemon flavoring;
- Ped dried lemon rind;
- 2 tb Grated fresh or finley chop-
- 2 tb Lemon Juice;
- 1/2 c Egg Whites;
- 2/3 c Brown Sugar;
- 2/3 c Vegetable Oil;
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Directions
Menge: 36 cookies
Place oil and brown sugar in a mixer bowl in a mixer bowl and mix at medium speed until creamy. Add egg whites, lemon juice, rind and flavoring, and mix at medium speed to blend well. Stir flour, oatmeal, baking powder, and baking soda together to blend well; add to creamy mixture while beating a medium speed. Stir in cereal. Drop by the tablespoonfuls(level no.duooer) onto cookie ssheets left ungreased or lined with aluminum foil. Bake at 350 for 8 to 10 minutes, or until cookies are lightly browned. Remove them to a wire rack and cool to room temperature. Yield: 36 servings (36 cookies) Food Exchanges per serving: 2/3 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Calories: 87, CHO: 11g, PRO: 1g, Fat: 4g, Na: 66mg, Cholesterol: 0
Source: Desserts for Diabetics by Mable Cavaiani, R. D. Brought to you and yours via Nancy O Brion and her Meal-Master
Weitere Informationen zur Kategorie Diabetic.
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