Hey Folks,
Awesome post below
on one “Carrot Raisin Cookies” written by DiabeticLiving . I found this
on the DiabeticLivingOnline.com and I’m reprinting the whole thing here for
your convenience.
·
Makes: 36
servings
·
Serving Size: 1
cookie each
·
Carb Grams Per Serving: 14
Ingredients
·
1/2 cup butter, softened
·
1 cup packed brown sugar*
·
2 teaspoons baking soda
·
1 teaspoon ground cinnamon
·
1 teaspoon ground ginger
·
1/4 teaspoon salt
·
1 egg
·
1/4 cup unsweetened applesauce
·
1 teaspoon vanilla
·
2 cups whole wheat flour
·
1 cup finely shredded carrots
(2 medium)
·
3/4 cup raisins
·
3/4 cup finely chopped walnuts
Directions
1.
Preheat oven to 375 degrees F. In a
large bowl beat butter with an electric mixer on medium speed for 30 seconds.
Add brown sugar, baking soda, cinnamon, ginger, and salt; beat until combined.
Beat in egg, applesauce, and vanilla. Beat in as much of the flour as you can.
Stir in any remaining flour, the carrots, raisins, and walnuts just until
combined.
2.
Drop by slightly rounded teaspoons 2
inches apart onto ungreased cookie sheets. Bake for 8 to 9 minutes or until
edges are firm. Transfer cookies to a wire rack; cool completely. To store,
layer between sheets of waxed paper in an airtight container; cover. Store in
the refrigerator for up to 3 days or freeze for up to 3 months.
Tip
·
*Sugar Substitute: Choose Splenda
Brown Sugar Baking Blend. Follow package directions to use product amount
equivalent to 1 cup brown sugar.
·
*Sugar Substitute: Per Serving
with Substitute: Same as above, except 88 cal., 11 g carb. (5 g sugars), 113 mg
sodium. Exchanges: 0 carb., 1 fat.
Did anyone else out
there have tried this recipe? Share your results with me in the comments below.
Cheers,
Mauri
Source article and image :
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