RASPBERRY CRUNCH
Yield: 48 cookies "The Diabetic Dessert Cookbook" by Coleen Howard INGREDIENTS: - 1/2 cup fresh raspberries, crushed - 1 cup margarine - 1 cup sugar substitute - 2 teaspoons vanilla extract - 2 egg yolks - 2-1/2 cups sifted flour - 1 cup chopped pecans DIRECTIONS: Place the raspberries in a blender. Blend at low speed until raspberries are crushed but not liquid. Place the margarine, sugar substitute, vanilla and egg yolks in a bowl. Beat at high speed until light and fluffy. Gradually stir in the flour as you continue to beat. When completely blended, shape into a ball and place in a plastic bag or plastic wrap. Put in the refrigerator and leave for 4 hours. Preheat oven to 300*F. Remove the dough from the refrigerator. Shape the dough into 1" balls. Place the balls on a cookie sheet 1-1/2" apart. Using a wooden spoon, make an indentation in the center of each cookie. Fill each cookie with 1 teaspoon of fresh, crushed raspberries. Bake the cookies for 20 minutes. Remove to cooling racks. Nutritional Information Per Serving (1 cookie): Calories: 55.9; Carbohydrate: 5.24 g; Cholesterol: 8.88 mg; Fat: 3.45 g; Fiber: .339 g; Protein: 1.06 g; Sodium: 20 mg Diabetic Exchanges: 1/3 Bread/Starch, 1 Fat Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ 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 -~----------~----~----~----~------~----~------~--~---
