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SOFT CHOCOLATE CHIPPERS
JOANNA LUND Monthly Food Newsletter (December 2004) p.1
1/4 cup Land O' Lakes no-fat sour cream
1 egg or equivalent in egg substitute
1/2 cup Splenda Granular
1 teaspoon vanilla extract
2 cups Bisquick Reduced Fat Baking Mix
1/4 teaspoon ground nutmeg
1/2 cup mini chocolate chips
Preheat oven to 375 degrees. Spray baking sheets with butter-flavored cooking spray. In a large bowl, combine sour cream, egg, Splenda, and vanilla extract. Add baking mix and nutmeg. Mix well to combine. Fold in chocolate chips. Drop by tablespoon onto prepared baking sheets to form 24 cookies. Lightly flatten top of cookies by using a glass sprayed with butter-flavored cooking spray. Bake for 6 to 7 minutes or just until lightly browned around edges. Do Not Overbake.
Place baking sheets on wire racks and let cool for 2 minutes. Remove cookies from baking sheets and continue cooling on wire racks.
Serves 12 (2 each) - Each serving equals:
HE: 3/4 Br, 1/2 Sl, 10 OC
111 Calories, 3g Fa, 2g Pr, 19g Ca, 245mg So, 30mg Cl, 1g Fi
DIABETIC EXCHANGES: 1 Starch