Ingredients Jump to Instructions ↓

  1. Non-stick cooking spray

  2. 1/4 cup real egg substitute

  3. 1/4 cup fructose (fruit sugar)

  4. 3 Tablespoons skim milk

  5. 1 teaspoon baking powder

  6. 1 teaspoon vanilla

  7. 14 Tablespoons unsifted cake flour (1 cup less 2 tablespoons)

  8. 2 Tablespoons unsweetened Dutch cocoa

  9. 3 Tablespoons (9 teaspoons) low-sugar red raspberry spread

  10. Confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Adjust oven rack to center and preheat oven to 350 degrees F. Spray cookie sheet with non-stick spray.

  2. In electric mixer bowl, beat egg substitute with fructose, milk, baking powder, and vanilla until thick.

  3. Sift flour with cocoa , then beat into batter, mixing well.

  4. Drop batter, by teaspoonfuls, onto prepared cookie sheet. Bake 10 to 12 minutes or until risen and firm when touched lightly on top.

  5. Transfer cookies to wire rack. When cool, spread each cookie with 1/4 teaspoon low-sugar red raspberry spread. Sprinkle liberally with confectioners' sugar before serving. Or stack two, using 1/2 teaspoon of spread.

  6. Yield: 18 Servings, 2 cookies each Per serving: 18 calories, .1 grams fat, trace of cholesterol, 14 milligrams sodium, .5 grams protein, 4 grams carbohydrates Recipe Source: Skinny Chocolate By Phyllis Magida and Barbara Grunes (Surrey Books)

  7. Reprinted with permission.


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