MMMMM----- Recipe via Meal-Master (tm) v8.03
 
       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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