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Full Online Book HomeLearning KitchenDiabetic - Sugar-free Maple Cookies
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Diabetic - Sugar-free Maple Cookies Post by :mserovey Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1302

Click below to download : Diabetic - Sugar-free Maple Cookies (Format : PDF)

Diabetic - Sugar-free Maple Cookies

1/2 cup reduced-fat margarine, softened
1/2 cup sour cream
1 cup shredded peeled tart apple
2 eggs
1 tsp. maple flavoring
1/2 tsp. vanilla extract
2 cups all-purpose flour
Artificial brown sugar sweetener equivalent to 1/3 cup brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder

Preheat oven to 375° F and coat baking sheets with cooking spray.

In a mixing bowl, combine margarine, sour cream, apple, eggs, maple flavoring, and vanilla.

Combine flour, sweetener, baking soda, and baking powder; add to apple mixture and mix well.

Drop by heaping Tablespoonfuls onto baking sheets coated with nonstick cooking spray. Bake at 375 degrees F. for 9-10 minutes or until lightly browned. Cool on wire racks. Store in airtight container. Yield: 42 cookies.

Nutritional Analysis: One cookie equals 44 calories, 51mg sodium, 11mg cholesterol, 5gm carbohydrate, 1gm protein, 2gm fat. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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Exchange: 1 starch, 1/2 fat 1 cup raisins 1/2 cup water 1/4 cup margarine 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1 cup all-purpose flour 1 egg, slightly beaten 3/4 cup unsweetened applesauce 1 Tbsp. sugar substitute 1 tsp. baking soda 1/4 tsp. vanilla extract Preheat oven to 350° F and spray an 8” square baking dish with cooking spray.In a saucepan over medium heat cook raisins, water, margarine, cinnamon, and nutmeg until margarine is melted; continue cooking for 3 minutes. Add all remaining ingredients. Spread into prepared baking dish. Bake for 25-30 minutes or until lightly browned.

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This recipe uses brown rice syrup instead of sugar. An added bonus to using brown rice syrup is that it reduces the amount of calories in a recipe. You can also substitute brown rice flour for the wheat flour. 1/2 cup brown rice syrup 2 Tbsp unsalted butter 3 oz. unsweetened baking chocolate 1 tsp vanilla 2 eggs 1/2 cup sifted all-purpose flour 1/2 cup chopped pecans Preheat oven to 350°F (175°C). In a medium saucepan, melt butter and chocolate on low heat. Stir in brown rice syrup. Remove from heat. Blend in eggs one at a time. Add vanilla. Stir