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ingredients:
1/4 cup margarine, softened, nil cholesterol, nil saturated fat
1/2 cup fat-free buttermilk
1 teaspoon pure vanilla extract
2 egg whites whipped
1-1/2 cup unbleached flour
1/2 cup cocoa powder sifted
2/3 cup granulated sugar
1/4 teaspoon salt
2 tsps powdered sugar sifted
Directions:
Preheat oven to 350-degrees.
Prepare baking sheets with cooking spray; set aside. In a mixing bowl, combine margarine, buttermilk, vanilla extract, and egg whites. In another mixing bowl, combine flour, cocoa powder, sugar, baking soda, and salt.
Mix wet ingredients with dry ingredients just until moistened.
Drop dough by tablespoonfuls, 2-inches apart onto prepared baking sheets. Bake for seven minutes.
Sprinkle with powdered sugar.
Recipe makes about 2 dozen cookies.
Food Table per Serving: Calories: 58 FreeSaturated Fat Free
Microwave Peanut Butter Cookies Recipe
Ingredients:
3/4 cup 60% less fat margarine
1/2 cup chunky style peanut butter
1/2 cup brown sugar, packed
18 packages Equal brand sweetener
6 eggs whites
1/4 cup skim milk
1 teaspoon. vanilla
1-1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1-3/4 cup quick cooking oatmeal
Directions:
Cream together the butter, peanut butter, brown sugar and sweetener until light and fluffy.
Add egg whites, 2 at a time and beat well after each addition.
Blend in milk and vanilla.
Thoroughly stir together flour, soda and salt; add to the creamed mixture and beat well.
Stir in oatmeal.
Drop by teaspoon onto waxed paper on microwave oven glass tray. Be sure to make cookies small.
Cook a dozen at a time on full power for 45 to 60 seconds or until firm, but slightly moist.
Allow to cool slightly before removing from waxed paper. Repeat with remaining dough.
Makes 7 dozen
Nutrition information per serving:
21 calories per cookie.
Cholestrol 0 g
Saturated Fat 0.1 g
Toblerone Cookies POINTS®
value: 2
serves 16 cook - 12 mins
prep time - 10 mins level - easy
INSTRUCTIONS
175 g self raising flour
1/2 teaspoon baking powder
75 g light brown sugar, soft
50 g polyunsaturated margarine
3 tablespoon Tate & Lyle Golden Syrup
1 medium egg(s), beaten
90 g Terry's Toblerone, roughly chopped
Preheat the oven to Gas Mark 4/180°C/fan oven 160°C/350°F. Line 2 trays with non-stick baking parchment.
Sift together the flour and baking powder into a large bowl and stir in the sugar.
In a small pan gently melt the margarine and syrup. Cool slightly then add to the flour with the egg. Beat to a stiff dough and mix in the Toblerone pieces.
Place 16 well spaced out dessert spoonfuls on the trays and bake for 10-12 mins until golden. Leave on the trays to cool for 5 mins before transferring to a wire rack. Once cool store in an airtight container for up to 3 days.
Choc-Peanut Frozen Cookies
POINTS® value: 1.5
serves 16 cook time 10 mins
prep time 5 mins level easy
INSTRUCTIONS
60 ml skimmed milk
4 heaped teaspoon cocoa powder
25 g caster sugar
50 g peanut butter, crunchy
125 g oats or oatmeal
2 tablespoon corn oil
In a small pan, mix together the milk, cocoa powder and sugar and heat gently until cocoa and sugar dissolves. Bring to the boil then remove from the heat.
Add the peanut butter and stir well until it dissolves, mix in the porridge oats and oil.
Divide the mixture into 16 balls and press down lightly onto a large tray covered with non- stick baking parchment. Freeze for at least 4 hours, preferably overnight.
Mini Chocolate -Chip Cookies POINTS® value: 1
INSTRUCTIONS
25 g butter, (1 oz) softened
2 tablespoon corn oil
100 g light brown sugar, (3.5 oz)
1 teaspoon vanilla essence
1 pinch salt
1 portion egg white, large
75 g flour, (2.75 oz)
1/4 teaspoon baking powder
75 g chocolate chips, (2.75 oz)
Preheat the oven to Gas mark 5/190°C/375°F.
Cream together the butter, oil and sugar. Add the vanilla, salt and egg white and whisk well.
Sift in the flour and baking powder and fold in with the chocolate chips making sure they are evenly distributed.
Drop 48 spoonfuls of the cookie mixture evenly over two non-stick baking sheets and bake for 4 to 6 minutes until golden and spread. Carefully transfer to a wire rack to cool completely. Serving size is 2 cookies per portion.
