2/3 c Vegetable oil
2/3 c Brown sugar
1/2 c Egg whites
2 tb Lemon juice
2 tb Fresh lemon rind;
- grated -OR-
2 tb Dried lemon rind;
- finely chopped
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 level tablespoonfuls onto cookie sheets left ungreased or
lined with aluminum foil. Bake at 350°F for 8 to 10 minutes, or
until cookies are lightly browned. Remove them to a wire rack and
cool to room temperature.
Exchanges: 2/3 Starch/bread + 1 Fat
Per serving: 87 cal, 11 g carbs, 1 g protein, 4 g fat,
66 mg sodium, 0 g cholesterol
Recipe by Desserts for Diabetics by Mable Cavaiani, R. D.
Brought to you and yours via Nancy O'Brion and her Meal-Master
