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December 11, 2006 by erin.
2 ½ cups all-purpose flour
1 ½ tsp ground ginger
1 tsp ground cinnamon
1 tsp baking soda
½ tsp allspice
¼ tsp salt
½ cup reduced- calorie margarine
½ cup packed Splenda Brand Brown Sugar Blend
¼ cup egg substitute
½ cup light molasses
Combine flour, ginger, cinnamon, baking soda, allspice and salt and set aside. Combine margarine and brown sugar blend and cream by hand. Add egg substitute and molasses and mix well. Gradually add dry ingredients and mix until well blended. Divide into four portions, cover and chill for 3 hours.
Preheat oven to 350 degrees. Spray a baking sheet with nonstick cooking spray. On a floured surface, roll dough to 1/8” thickness. Keep remaining dough refrigerated until ready to use.
Dip cookie cutter in flour and cut cookies. Place on baking sheet about one inch apart. Bake 7-8 minutes.
Makes 30 cookies
Serving size: 1 cookie
Nutritional value per serving: 79.5 cal; 2g fat; 14 carbs
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