Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Margarine; softened |
| ⅔ cup | Sugar |
| ½ cup | Nonfat buttermilk |
| 1 teaspoon | Vanilla extract |
| 2 \N | Egg whites |
| 1½ cup | All-purpose flour |
| ½ cup | Unsweetened cocoa |
| 1 teaspoon | Baking soda |
| ¼ teaspoon | Salt |
| \N \N | Vegetable cooking spray |
| 2 teaspoons | Sifted powdered sugar |
Cream margarine, add ⅔ cup sugar, beat at medium speed of an electric mixer until blended. Add buttermilk, vanilla, and egg whites, beat well.
Combine flour, cocoa, baking soda, and salt; add to creamed mixture, mixing well.
Drop by Tablespoonfuls 2" apart onto cookied sheets coated with cooking spray. Bake at 350 degrees for 7 minutes. Remove from pan, cool completely on wire racks. Sprinkle with powered sugar.
Makes 2½ dozen cookies.
1 cookie = 64 calories, 1⅘ g fat, 73 mg sodium, 0 mg chol. Only 25% from fat. From the "Cooking Light" Magazine.
Recipe by: Kathy Brandt <kbrandt@...> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.