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Title: Lemon-Oatmeal Crispies
Categories: Diabetic Dessert Rice Cookie
Yield: 36 Cookies
| INGREDIENTES | ||
| 2/3 | c | Vegetable Oil; |
| 2/3 | c | Brown Sugar; |
| 1/2 | c | Egg Whites; |
| 2 | tb | Lemon Juice; |
| 2 | tb | Grated fresh or finley chop- |
| Ped dried lemon rind; | ||
| 1 | ts | Lemon flavoring; |
| 1 | c | All-purpose flour; |
| 1 | c | Rolled oats; |
| 1/2 | ts | Baking powder; |
| 1/2 | ts | Baking soda; |
| 1 1/2 | c | Crispy rice cereal; |
Place oil and brown sugar in a mixer bowl in a mixer bowl and mix at medium speed until creamy. Add egg whites, lemon juice, rind and flavoring, and mix at medium speed to blend well. Stir flour, oatmeal, baking powder, and baking soda together to blend well; add to creamy mixture while beating a medium speed. Stir in cereal. Drop by the tablespoonfuls(level no.duooer) onto cookie ssheets left ungreased or lined with aluminum foil. Bake at 350 for 8 to 10 minutes, or until cookies are lightly browned. Remove them to a wire rack and cool to room temperature. Yield: 36 servings (36 cookies) Food Exchanges per serving: 2/3 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Calories: 87, CHO: 11g, PRO: 1g, Fat: 4g, Na: 66mg, Cholesterol: 0
Source: Desserts for Diabetics by Mable Cavaiani, R. D. Brought to you and yours via Nancy O'Brion and her Meal-Master
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