German Loaf Cookies
chocolate, desserts, diabetic, snacks
2 1/2 tablespoon fructose (37.5 ml)
1/2 cup egg substitute or 1 lg. egg plus 2; lg. egg whites (118 ml)
4 tablespoon softened margarine (60 g)
1 juice & grated zest of 1 lemon
1/8 teaspoon almond extract (.6 ml)
1 1/2 cup sifted unbleached flour(173g
2 3/4 teaspoon baking powder (13.75 ml)
1/2 tablespoon unsweetened cocoa powder (7.5 ml)
1/2 teaspoon ground cinnamon (2.5 ml)
SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D. and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6. Formatted into MM by Ursula R. Taylor. Preheat oven to 350~ F (180~C). Combine fructose and egg substitute; beat until light and fluffy. Add margarine, lemon juice, lemon zest, almond extract, flour, and baking powder. Mix well. Place 3/4 of the dough mixture on a floured board. Form into a rectangle about 3/4 inch (2 cm) thick. Add cocoa and cinnamon to remaining dough and spread over rectangle. Fold both sides of dough into the middle to make a long, flattened log. Place on ungreased baking sheet and bake for 40 minutes, until lightly browned. Remove from oven and slice with a very sharp knife into 1/2 inch (1.5 cm) slices. Preheat broiler. Place slices on an ungreased baking sheet and broil for a few moments on each side (be careful; these burn easily). Cool on a wire rack. Store in an airtight container. Makes about 30 cookies. PER 2 COOKIE SERVING: Calories 85, protein 2 g, carbohydrate 11 g, fat 4 g, calories from fat 42%, dietary fiber trace, cholesterol trace, sodium 92 mg, potassium 56 mg, Joslin Exchanges 1 bread/starch and 1/2 fat....
Yield: 30 cookies