Low-Fat Sour Cream Substitute
INGREDIENTS:
1 1/2 c Sugar
1/2 c Fleischmann's Light Taste
-margarine
1 ts Vanilla
1/2 c Egg Beaters 99% egg subst.
2 3/4 c Flour
1 ts Cream of tartar
1/2 ts Baking soda
1/4 ts Salt
2 tb Sugar
2 ts Cinnamon
1 1/2 c Sugar
1/2 c Fleischmann's Light Taste
-margarine
1 ts Vanilla
1/2 c Egg Beaters 99% egg subst.
2 3/4 c Flour
1 ts Cream of tartar
1/2 ts Baking soda
1/4 ts Salt
2 tb Sugar
2 ts Cinnamon
Beat 1 1/2 cups sugar and margarine until light. Beat in vanilla and egg substitute. Stir in flour, cream of tartar, soda and salt. Chill dough approximately 1 -
2 hours.
Combine 2 tbsp sugar and cinnamon. Shape dough into 48 -
1 inch balls. Roll in sugar/cinnamon mixture.
Place balls on cookie sheets that have been sprayed with Pam. Bake at 400 for 8 to 10 minutes. Cool on wire racks. These cookies freeze well. Per cookie: 65.5 cal, 1.4 g fat, 43 mg sodium Yield: 48 cookies
You can use regular margarine & 2 eggs if desired. The cookies won't be as soft though. I've actually made them both ways & the low-fat version is the favorite.
2 hours.
Combine 2 tbsp sugar and cinnamon. Shape dough into 48 -
1 inch balls. Roll in sugar/cinnamon mixture.
Place balls on cookie sheets that have been sprayed with Pam. Bake at 400 for 8 to 10 minutes. Cool on wire racks. These cookies freeze well. Per cookie: 65.5 cal, 1.4 g fat, 43 mg sodium Yield: 48 cookies
You can use regular margarine & 2 eggs if desired. The cookies won't be as soft though. I've actually made them both ways & the low-fat version is the favorite.