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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Place oat bran, rolled oats, Fiber one, bran flakes, raisins and walnuts in
a bowl. Mix lightly and set aside. Place sugars and margarine in mixing
bowl and mix at medium speed until light and fluffy. Add egg whites and
vanilla and mix lightly scraping the bowl before and after adding the egg
whites. In a separate bowl combine flour, baking powder, soda and salt and
mix at low speed about 1/2 min to blend well. Add flour mixture and water
to sugar mixture and mix at medium speed only until flour is moistened. Add
bran mixture and mix at medium speed until well blended. Drop by heaping
tablespoonfuls onto a cookie sheet that has been sprayed with cooking spray
or lined with aluminum foil. Bake at 375 for 12-14 minutes or until
lightly browned. Remove from oven and let sit for 1 minute. Remove cookies
to wire rack and cool to room temperature. Author's Note: These cookies,
which provide 2 grams of dietary fiber each, aren't terribly sweet. We like
them this way, but if you prefer them sweeter, you can add 1 tbsp Weight
Watchers dry substitute when adding the other sugars and this will not
change the nutritive values. Nutritive Value per cookie: Food Exchange per
serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 121; CHO: 15gm; PRO: 2 gm;
FAT: 6 gm; LOW-SODIUM DIET: May be used as written.
Source: The New Diabetic Cookbook by Mabel Cavaiani, R. D. Brought to you
and yours via Nancy O'Brion and her Meal-Master
| Ingredients:
1 Cup(s) Oat bran; 1 c Margarine; 2 sticks)
1 Cup(s) Rolled oats; 2 lg Egg whites;
1 Cup(s) Fiber one cereal; 2 ts Vanilla;
1 Cup(s) Kellog's bran flakes; 2 c All purpose flour;
1 Cup(s) Seedless raisins; 1 ts Baking powder;
1 Cup(s) English walnuts; chopped 1 ts Baking soda;
3/4 Cup(s) Sugar; 1/2 ts Salt;
3/4 Cup(s) Brown sugar; 1/2 c Water at room temp; |
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