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Ingredients
- 3 1/2 oz Macadamia nuts; chopped
- 1/2 ts Salt
- 1/2 ts Baking powder
- 1/3 c Coconut, flaked unsweetened
- 1 1/4 c Flour
- 1 ts Vanilla extract
- 1/4 c Pineapple fruit spread
- 1/3 c Butter; melted
- 2 md Bananas; mashed ripe
- 1 Eggs
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Directions
Menge: 24 Portionen
Preheat oven to 375. Combine egg, banana, butter, fruit spread, and vanilla in medium bowl. Add flour, coconut, baking powder, and salt; mix well. Stir in nuts. Drop tablespoonsful of dough 2 apart onto lightly greased cookie sheets. Bake 10-12 minutes, until lightly browned.
Cool on wire racks. Store in tightly covered container.
Nutrition information per cookie: 96 calories, 1 gm protein, 9 gm carbohydrate, 6 gm fat, 16 mg cholesterol, 83 mg sodium, 1/3 diabetic starch/bread exchange, 1-1/4 diabetic fat exchange, 1/4 diabetic fruit exchange.
Source: Sugar-Free Desserts, the December 1992 issue of _Favorite All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
Weitere Informationen zur Kategorie Diabetic.
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