Hey Folks,
Awesome post below
on “Plum Pudding Cookies” written
by DiabeticLiving . I found this on the DiabeticLivingOnline.com and I’m
reprinting the whole thing here for your convenience
·
Serving Size: 1
cookie
·
Carb Grams Per Serving: 10
Ingredients
·
Nonstick cooking spray
·
1 3/4 cups all-purpose flour
·
1 1 - ounce box sugar
free instant lemon pudding
·
1/4 cup sugar or sugar
substitute* equivalent to 1/4 cup sugar
·
2 tablespoons packed brown
sugar or brown sugar substitute blend* to equal 2 tablespoons brown sugar
·
1 teaspoon baking soda
·
1/8 teaspoon salt
·
1/3 cup canola oil
·
1/2 cup refrigerated or frozen
egg product, thawed
·
1 2 1/2 - ounce package prune
baby food
·
1 teaspoon almond extract
·
2 ounces slivered almonds,
toasted (1/2 cup)
·
1/2 cup pitted dried plums,
finely chopped
Directions
1.
Preheat oven to 375 degrees F.
Lightly coat cookie sheets with cooking spray or line cookie sheets with
parchment paper; set aside. In a large bowl combine the flour, pudding mix,
sugars, baking soda, and salt. Stir until well blended.
2.
in a medium bowl, stir together the
oil, egg product, prune baby food and the almond extract. Stir the oil mixture
into the flour mixture until well blended. Fold in the almonds and plums.
3.
Spoon a level measuring tablespoon
of dough onto prepared cookies sheets 1 inch apart. Coat a fork with the
cooking spray and press down lightly to flatten slightly. Bake about 8 minutes
or until lightly browned. Transfer to cooling racks to cool completely.
Storage
·
Store cooled cookies in an airtight container
for 2 days. They also can be frozen.
Tip
·
** Sugar Substitutes: Choose from Splenda®
Granular, Truvia® Spoonable or packets, or Sweet N Low® bulk or packets to
substitute for the granulated sugar. Use Splenda Brown Sugar Baking Blend to
substitute for the packed brown sugar. Follow package directions to use product
amount thats equivalent to 1/4 cup granulated sugar and 2 tablespoons brown
sugar.
Tip
·
Nutrition per serving: Same as above except 64
calories, 8 g carbohydrate, 2 g total sugar, 85 mg sodium, 47 mg potassium
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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