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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