Desserts: Trinidadian Splenda Cookies
Source of Recipe
Webby
List of Ingredients
4 cups oats Carb B
1 Cup water
1 cup Splenda
1/2 teaspoon cream of tartar 1 teaspoon almond flavoring
Few drops of food coloring (very few or you'll have fluorescent!) Recipe
1. Boil Splenda and water to form a light syrup.
2. When bubbles the size of small pearls appear, add grated oats and cream of tartar.
3. When the oats mixture comes away from the sides of the pan easily, remove from heat and beat with a spoon for 3-5 minutes.
4. Add essence and food coloring and mix well.
5. Drop by spoonfuls on an non-stick cookie or enamel tray.
6. Allow to harden completely.
7. Store in an airtight container.
Serving Suggestions:
Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
Evening Snack
Living Lean A-B-C-D-E
Additional Comments:
You can divide the mixture into batches before Step 4 and add a different color to each batch. It looks really pretty in a glass cookie jar after it’s finished. In spite of the high Splenda content, this is a really popular snack with parents for the kids. It's quick & easy. There aren't any preservatives. Note: Original recipe cooked with coconut instead of oats.
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