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RASPBERRY CRUNCH




Source of Recipe


marla
RASPBERRY CRUNCH

Yield: 48 cookies
Source: "The Diabetic Dessert Cookbook" by Coleen Howard
Info: http://diabeticgourmet.com/book_archive/details/2.shtml

INGREDIENTS

- 1/2 cup fresh raspberries, crushed
- 1 cup margarine
- 1 cup sugar substitute
- 2 teaspoons vanilla extract
- 2 egg yolks
- 2-1/2 cups sifted flour
- 1 cup chopped pecans

DIRECTIONS

Place the raspberries in a blender. Blend at low speed until
raspberries are crushed but not liquid. Place the margarine,
sugar substitute, vanilla and egg yolks in a bowl. Beat at high
speed until light and fluffy. Gradually stir in the flour as
you continue to beat. When completely blended, shape into a
ball and place in a plastic bag or plastic wrap. Put
in the refrigerator and leave for 4 hours.

Preheat oven to 300 degrees F. Remove the dough from the
refrigerator. Shape the dough into 1" balls. Place the balls
on a cookie sheet 1-1/2" apart. Using a wooden spoon, make
an indentation in the center of each cookie. Fill each cookie
with 1 teaspoon of fresh, crushed raspberries. Bake the cookies
for 20 minutes. Remove to cooling racks.

Nutritional Information Per Serving (1 cookie):
Calories: 55.9; Carbohydrate: 5.24 g; Cholesterol: 8.88 mg;
Fat: 3.45 g; Fiber: .339 g; Protein: 1.06 g; Sodium: 20 mg
Diabetic Exchanges: 1/3 Bread/Starch, 1 Fat