Nutrition Highlights: whole grains, calcium, and protein Rich in vitamins B and E, iron, potassium, folic acid, calcium, tryptophan protein, and fiber.
Makes 16 to 18 large cookies
2 cups whole grain cereal flakes (such as Whole Grain Total)
3/4 cup Flour Blend (1/4 cup each of whole wheat flour, white flour, and wheat germ)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup egg substitute
1/4 cup splenda brown sugar blend
2tbsp canola oil or light olive oil
1tbsp H2O
2 teaspoons pure vanilla extract
3/4 cup low-fat ricotta cheese
Cinnamon splenda for dusting
Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with oil). Using a rolling pin, gently crush the cereal (in a sealed plastic bag) into coarsely crushed flakes. Alternatively, you can quickly pulse the cereal in a food processor. In a large mixing bowl, whisk together Flour Blend, crushed cereal, baking soda, salt and cinnamon. In another bowl, whisk together egg, sugar, oil, vanilla, and ricotta cheese. Add the dry ingredients to the wet and mix just enough to moisten dry ingredients. Drop single tablespoonfuls onto the baking sheets, leaving about an inch between cookies. Flatten cookies with the back of a fork and then sprinkle tops generously with cinnamon splenda. Bake about 18 to 20 minutes, or until nicely browned and crispy around the edges.
Per cookie (16 batch): 71 cal; 10 carb; 2.5 fat
per cookie (18 batch): 63 cal; 9 carb; 2.2 fat
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