Cocoa Spritz Cookies
INGREDIENTS:
Vegetable cooking spray
1 9-inch round cake pan
Vegetable cooking spray
1 9-inch round cake pan
----DRY INGREDIENTS----
6 tb Unsweetened cocoa 1 c Cake flour 1 c Whole wheat pastry flour 3/4 c Granulated sugar 3/4 ts Baking soda 1/2 ts Baking powder 1/2 ts Ground cinnamon 1/2 ts Ground nutmeg
----WET INGREDIENTS----
1/2 c Liquid egg substitute 2 1/2 tb Canola oil 1/2 c Strained prunes (baby food) 1/2 c Strained pears (baby food) 1 tb Fresh lemon juice
Preheat oven to 350F (180C). Spray a 9-inch (27cm) round cake pan with vegetable oil cooking spray.
In a large bowl, combine the DRY ingredients, whisking until completely mixed. In a medium bowl, combine the WET ingredients, including the lemon juice. Stir the WET into the DRY. Spoon into the prepared baking pan and bake for 30 minutes. Remove from the oven and place on a rack tocool for 15 minutes, then turn out of the pan. Sprinkle with powdered sugar. Serves 12. PER SERVING: 169 cals, 3.5 g fat (18.6%cff); 0 mg cholesterol, 90 mg sodium, DIABETIC EXCHANGES: 2 bread, 1/2 fat.
CREDITS: Graham Kerr's Kitchen. A Heart Healthy Food sponsored by the Loma Linda International HJeart Institute. Eat-lf mailing list Nov97 (kitpatH).
6 tb Unsweetened cocoa 1 c Cake flour 1 c Whole wheat pastry flour 3/4 c Granulated sugar 3/4 ts Baking soda 1/2 ts Baking powder 1/2 ts Ground cinnamon 1/2 ts Ground nutmeg
----WET INGREDIENTS----
1/2 c Liquid egg substitute 2 1/2 tb Canola oil 1/2 c Strained prunes (baby food) 1/2 c Strained pears (baby food) 1 tb Fresh lemon juice
Preheat oven to 350F (180C). Spray a 9-inch (27cm) round cake pan with vegetable oil cooking spray.
In a large bowl, combine the DRY ingredients, whisking until completely mixed. In a medium bowl, combine the WET ingredients, including the lemon juice. Stir the WET into the DRY. Spoon into the prepared baking pan and bake for 30 minutes. Remove from the oven and place on a rack tocool for 15 minutes, then turn out of the pan. Sprinkle with powdered sugar. Serves 12. PER SERVING: 169 cals, 3.5 g fat (18.6%cff); 0 mg cholesterol, 90 mg sodium, DIABETIC EXCHANGES: 2 bread, 1/2 fat.
CREDITS: Graham Kerr's Kitchen. A Heart Healthy Food sponsored by the Loma Linda International HJeart Institute. Eat-lf mailing list Nov97 (kitpatH).