MERINGUE COOKIES Yield: 3-1/2 dozen cookies (14 Servings) 2 large egg whites 1/4 teaspoon fresh lemon juice 3/4 cup powdered sugar Pinch of salt 1/3 cup finely chopped pecans or almonds Preheat the oven to 250 degrees F. Line 2 cookie sheets with parchment paper or non-stick oven liner film.Put the egg whites and lemon juice in a chilled bowl. Beat with an electric mixer to a soft foam. Slowly beat in the sugar, mixing well after each addition. Continue beating at medium-high speed until stiff peaks form. Add the vanilla and salt. Gently fold in the nuts.Drop the batter by heaping teaspoons onto the cookie sheets. Shape with the back of a spoon onto 1-inch circles. Bake until set and firm, about 1 hr.Turn off the oven but leave the cookies there until the oven is completely cool. Remove the cookies from the oven and store in an airtight container at room temp.Nutritional Info Per Serving (3 cookies): Cals: 46, Fat: 2 g, Chol: 0 mg, Sod: 18 mg, Carb: 7 g, Dietary Fiber: 0 g, Sugars: 6 g, Protein: 1 g Diabetic Exchanges: 1/2 Other Carb ----------------------- ALMOST SHORTBREAD COOKIES Yield: 2 dozen cookies (24 servings) 2 cups all-purpose flour 1-1/2 teaspoons baking powder 1/2 corn or canola oil 1 large egg 1/2 tablespoons sugar Preheat oven to 350 degrees F.Prepare a cookie sheet with non-stick pan spray.Combine all the ingredients and 1/4 cup water in a large bowl to form a soft dough. Refrigerate the dough 1 hour to chill. Roll or pat out 1/4 inch thick on a floured board.Cut 2-inch rounds and place them 1 inch apart on the prepared cookie sheet. Bake for 15 to 20 mins until the edges are a light golden brown. Cool and store in an airtight container.Nutritional Info Per Serving (1 cookie): Cals: 90, Fat: 5 g, Chol: 9 mg, Sod: 26 mg, Carb: 9 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 1 g Diabetic Exchanges: 1/2 Starch, 1 Fat ----------------------- CINNAMON APPLE COFFEE CAKE Yield: 1 coffee cake (9 servings) 1/2 cup packed brown sugar 1/4 cup margarine, softened 2 large egg whites 1/2 cup low-fat (1 percent fat) buttermilk 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoons baking soda 2 teaspoons ground cinnamon 1/4 teaspoon salt 1 medium apple, unpeeled, cored and finely chopped Preheat the oven to 375 degrees F.Prepare a 9-inch square baking pan with nonstick pan spray.In a large bowl, beat together the sugar, margarine, and egg whites until smooth. Stir in the buttermilk. Add the flour, baking powder, baking soda, cinnamon, and salt and mix just until the ingredients are moistened. (The batter will be stiff.) Fold in the apple.Spread the batter in the prepared pan. Bake 25 to 30 mins, or until a toothpick inserted in the center comes out clean. Cut into nine 3-inch squares. Serve warm or at room temp.Nutritional Info Per Serving (3-inch square): Cals: 214, Fat: 5 g, Chol: 0 mg, Sod: 306, Carb: 37 g, Dietary Fiber: 1 g, Sugars: 15 g, Protein: 4g Diabetic Exchanges: 2-1/2 Other Carb, 1/2 Fat ----------------------- FRESH PLUM TART Yield: 1 tart (8 servings) 1 refrigerated fill-and-bake pie crust (7 to 7-1/2 ounces) 4 ripe plums (about 1 pound total), peeled and thinly sliced 2 large eggs, or 1/2 cup egg substitute 1/3 cup sugar 1/4 cup fat-free sour cream 3 tablespoons all-purpose flour Preheat the oven to 350 degrees F.Press the prepared pie crust into a 9-inch-diameter tart pan with a removable bottom. Press the crust against the fluted edge and trim off any pastry that extends over top. Discard any extra dough and trimmings (about 1 ounce).Bake the crust only 5 mins,until it is set but not brown. Cool on a rack.Arrange the plum slices in overlapping circles to cover the bottom of the tart shell. In a small bowl, whisk together the eggs, sugar, fat-free sour cream, and flour until smooth. Pour the custard over the plums; it should fill the spaces between the plums.Bake at 350 degrees F. for 18 to 20 mins until the custard is set and the edges are slightly browned. Cool and cut into 8 equal slices.Nutritional Info Per Serving (1 slice): Cals: 208, Fat: 9 g, Chol: 58 mg, Sod: 166 mg, Carb: 31 g, Dietary Fiber: 1 g, Sugars: 13g, Protein: 3g Diabetic Exchanges: 2 Other Carb, 1 Fat
Life is short,Forgive quickly, Kiss slowly, Love truly: Laugh uncontrollably,and never regret anything that made you smile... ~*~Angelique~*~ --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
