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60+ Minutes |
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Cooked by: Chef / Health: Diabetic / Last Modified: 3/24/2004 / Base: Diabetic / Number of Servings: 32 |
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Directions: Preheat oven to 350F (180C). In a medium size bowl, combine margarine and fructose, beating until light and fluffy. Mix in egg white and almond extract. Gradually stir in flour, baking soda, and cream of tartar; mix well. Form into 1/2-inch (1.5 cm) balls. Place on a nonstick cookie sheet.Di a flat-bottomed glass into flour and press down on each ball to flatten cookie. Top each cookie with an almond slice. Bake for 8 to 10 minutes, until lightly browned. Transfer to parchment or wax paper to cool.
Comments: Makes about 32 cookies.
Per 2 cookie serving: calories - 90, protein - 2 g, carbohydrate - 10 g, fat - 4 g, calories from fat - 40%, dietary fiber - trace, cholesterol - 0 mg, sodium 49 mg, potassium - 33 mg,
Joslin Exchanges - 1 bread/starch and 1 fat. | Ingredients:
5 Tablespoon(s) Margarine (75 g) 32 ea Almond slices
1 1/2 Tablespoon(s) Fructose** (22.5 ml) **Substitute 4 pkts.
1 Tablespoon(s) Egg white (15 ml) -saccharin or 8 pkts.
1/4 Teaspoon(s) Almond, vanilla, or lemon-aspartame
1 Cup(s) Unbleached flour (125 g) -fructose. It will not
1/8 Teaspoon(s) Baking soda (.6 ml) -change the exchanges.
1 Pinch(s) Apples (McIntosh & Granny 1 lg Egg OR 2 egg whites OR 1/4 Smith are great) -cup egg |
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