Etta's Oatmeal Cookies Recipe
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Etta's Oatmeal Cookies
INGREDIENTS
1/2 cup Margarine, (1 Stick)
1/4 cup Sugar
1/4 cup Brown sugar
Dry sugar substitute equal
To 1/4 cup of sugar
1/4 cup Egg, whites
1 tsp Vanilla
1/2 tsp Black walnut flavoring
1/4 cup Water, at room temperature
1 1/2 cup All-purpose flour
1 tsp Baking soda
1/4 tsp Salt
1/2 cup Black or English Walnuts
-chopped
Cream margarine, sugars and dry sugar substitute together at medium
speed until light and fluffy. Add egg whites, flavorings, and water,
and mix at medium speed for 30 seconds, scraping down the bowl before
and after adding egg whites, flavorings, and water. Stir flour,
baking powder, salt, oatmeal and walnuts together to blend, and add
to creamy mixture. Mix to blend. Drop dough by 1 1/2 T onto cookie
sheets that have been sprayed with pan spray or lined with aluminum
foil. Press each cookie down lightly with the back of a tablespoon
dipped in color water. Bake at 350 for 12 to 14 minutes, or until
cookies are lightly browned. Remove them to a wire rack and cool to
room to temperture. Yield: 24 Food exchanges per serving: 1
STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Calories: 122 Fat: 6g, CHO:
15g, PRO: 3g, NA 120 mg, Cholesterol: 0 Source:
Desserts for Diabetics by Mabel Cavaiani, R.D. Brought to you and
yours via Nancy O'Brion and her Meal-Master.
Serves: 24 |
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Dieting tips
If you enjoy your food, but want to become slim and also develop your general healthfulness, then, as any dietician will tell you, you really should start a methodically prepared sensible diet. If possible, this ought to take in five helpings of fruit and vegetables on a daily basis and contain an appropriate mix of protein, carbs and fat.
People starting a weight loss program ordinarily direct their attention to department store and branded products labelled 'low in fat'. To do this is ordinarily wrong, insofar as an item may well be significantly reduced in fat, but whilst still remaining contain far too much carbs.
When devising a diet, you have to make efforts to lower consumption of fats, refined carbohydrate and salt.
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