SWEET AND CRUNCHY LOW-FAT COOKIE
Provided by Food Network
Time 50m
Yield 25 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl, mix sugar and the margarine together and beat until creamy with no lumps. Add egg whites and mix together until well blended. Add flour and blend until incorporated.
- Divide into 1-ounce balls and press the dough balls into fluted brioche tins or cookie molds. Place into the preheated oven and bake for approximately 15 to 20 minutes or until the cookies are golden brown. (Take care NOT to burn). Unmold and set aside to cool on a rack. Store in an air-tight container until ready to use. Stores up to 1 month in a container or 3 months sealed and frozen.
- Place the ricotta in a bowl and whip in the sugar, cinnamon and vanilla. Put the filling in a pastry bag with a star tip and set aside.
- Fill each cookie shell with 1 ounce of the sorbet and form a teaspoon size ricotta star into the center of each cookie. Garnish each cookie with a mint leaf.
SWEET AND CRUNCHY LOW-FAT COOKIE
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl, mix sugar and the margarine together and beat until creamy with no lumps. Add egg whites and mix together until well blended. Add flour and blend until incorporated.
- Divide into 1-ounce balls and press the dough balls into fluted brioche tins or cookie molds. Place into the preheated oven and bake for approximately 15 to 20 minutes or until the cookies are golden brown. (Take care NOT to burn). Unmold and set aside to cool on a rack. Store in an air-tight container until ready to use. Stores up to 1 month in a container or 3 months sealed and frozen.
- Place the ricotta in a bowl and whip in the sugar, cinnamon and vanilla. Put the filling in a pastry bag with a star tip and set aside.
- Fill each cookie shell with 1 ounce of the sorbet and form a teaspoon size ricotta star into the center of each cookie. Garnish each cookie with a mint leaf.
Nutrition Facts : Calories 139 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 40 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 3 grams, Sugar 13 grams
LOW-FAT OATMEAL COOKIES
These oatmeal cookies are chewy with old-fashioned goodness and are low in fat.-Kathleen Nolan, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the first 10 ingredients; mix well. Stir in raisins (dough will be stiff). Drop by tablespoonfuls onto baking sheets that have been coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned.
Nutrition Facts :
GIANT LOW FAT GINGER COOKIES
These are wonderful soft and chewy ginger cookies. They make a lovely afternoon treat or could be put in a lunch box. They are originally from "Hey, Mom! I'm Hungry!" by Susan Powter and were supposed to be cookies to use to make ice cream sandwiches. Honestly, though, they never last long enough in our house to put ice cream between them! They are gobbled up as soon as they are cool enough to hold!
Provided by ladypit
Categories Drop Cookies
Time 25m
Yield 22 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 325°F.
- Combine the flour through the brown sugar and mix well.
- Using an electric mixer combine the butter, molasses, egg whites, and applesauce.
- Add the dry ingredients and mix well.
- Spray a baking sheet with non-stick spray.
- Drop the batter by 1 1/2 tablespoons onto the baking sheet.
- These will spread so allow some room.
- Bake for about 15 minutes per batch or until they are starting to brown on the bottom.
- Let these cool on a rack.
LOW - FAT CRISPY COOKIES
These are my favorite cookies. I love to eat some with a nice cup of tea at the afternoon. They are crispy and very tasty.
Provided by zori2559
Categories Breakfast
Time 20m
Yield 25-30 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F
- In a small bowl combine milk and 1 tsp cinnamon, set aside.
- Cream butter with the sugar, the egg whites and the lemon juice until fluffy.
- Combine flour, powder, 1 tsp cinnamon, salt and nutmeg.
- Add the flour mixture in the creamed mixture, stir in walnuts.
- Roll dough onto a floured surface.
- Cut with cookie cutter. It's optional. If I'm in a hurry, I just shape a little balls, then I place them onto baking sheets and then flat them with a fork.
- Brush with the milk and cinnamon.
- Bake about 10 minutes.
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