Title: Carob Shell Cookies
Categories: Chocolate
Yield: 38 Servings

		Butter-flavored, non-stick c
1 1/4	c	All-purpose flour
1/2	ts	Baking powder
3	tb	Carob powder or cocoa
1 1/2	c	Egg substitute, real
1/2	c	Fructose
1/2	c	Margarine, diet; melted and
1	tb	Cornstarch
2		Egg whites; beaten stiff

Recipe by: Skinny Chocolate - ISBN 0-940625-80-6 Spray a Madeleine pan. Preheat oven to 375 F. Into mixing bowl, sift flour, baking powder, and carob powder. With whisk or electric mixer, beat together egg substitute and fructose until combined. Stir in cooled margarine. Fold in flour mixture, cornstarch, and egg whites.

Spoon batter, 3/4 full, into depressions in pan. Bake in center of oven 12 to 15 mins. When done, cookies will be firm and spring back when touched.

Cool about 5 mins in pan. Turn out cookies. Some may require loosening with small knife. Cool completely before serving. YIELD: 19 servings, 2 cookies each.

NUTRITIONAL DATA PER SERVING Calories 82 % Calories from fat 27 Fat (gm) 2 Sat. fat (gm) 0.4 Cholesterol (mg) 0 Sodium (mg) 96 Protein (gm) 2 Carbohydrate (gm) 12

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