Diabetic macadamia nut crunchies
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Eggs | |
| 2 | mediums | Bananas; mashed ripe |
| ⅓ | cup | Butter; melted |
| ¼ | cup | Pineapple fruit spread |
| 1 | teaspoon | Vanilla extract |
| 1¼ | cup | Flour |
| ⅓ | cup | Coconut, flaked unsweetened |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 3½ | ounce | Macadamia nuts; chopped |
Directions
Preheat oven to 375. Combine egg, banana, butter, fruit spread, and vanilla in medium bowl. Add flour, coconut, baking powder, and salt; mix well. Stir in nuts. Drop tablespoonsful of dough 2" apart onto lightly greased cookie sheets. Bake 10-12 minutes, until lightly browned.
Cool on wire racks. Store in tightly covered container.
Nutrition information per cookie: 96 calories, 1 gm protein, 9 gm carbohydrate, 6 gm fat, 16 mg cholesterol, 83 mg sodium, ⅓ diabetic starch/bread exchange, 1-¼ diabetic fat exchange, ¼ diabetic fruit exchange.
Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Submitted By ANNE MARIE CHIAPPETTA On 03-28-95