Gingerbread Cookies

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Title: Gingerbread Cookies
Categories: Cookie, Low-cal, Low-cholest, Low-fat
Yield: 48 servings

1 c Diet margarine or light butt
1 c Granulated fructose
2 Egg whites
3/4 c Molasses
1 tb Vinegar
4 3/4 c Whole-wheat pastry flour
1 1/2 ts Baking soda
1/2 ts Salt
3 ts Ginger
1 1/2 ts Cinnamon
1 1/2 ts Cloves
Raisins or dried fruit (opti

Recipe by: Evelyn Tribole, R.D. * Tip: Make sure you use diet
margarine that has about 50 calories per tablespoon; the ultra-diet
margarines (with 25 calories per tablespoon) result in a soggy
texture.

In a large bowl, thoroughly cream margarine with fructose. Stir in
egg whites, molasses and vinegar. In a separate bowl, mix together
flour, baking soda, salt, ginger, cinnamon and cloves. Stir dry
ingredients into margarine and fructose mixture.
Chill dough for 3 hours or overnight. This batter can be kept in the
refrigerator for several days.
Preheat oven to 375. Divide dough into four balls for easier
management. Place each dough ball between two sheets of lightly
floured wax paper and roll out. Cut out gingerbread people using
floured cookie cutters. If desired, decorate with raisins or dried
fruit. Bake cookies on an ungreased cookie sheet for about 8 minutes
or longer. Press dough lightly with one finger to test for doneness:
If dough springs back, it's ready. Cool on a rack. Decorate with
colorful icing, if desired.

Makes 4 dozen.

Per serving: 83 calories, 2g fat, (22% of calories), 1.5g dietary
fiber, 1.8g protein, 15g carbohydrates, no cholesterol, 99mg sodium.

Adapted from Healthy Homestyle Cooking by Evelyn Tribole, R.D.
(Rodale Press, 1994)

Prevention Cuisine Dec/94 Typed for you by Marjorie Scofield
5/4/95

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