When you are cooking at home, the right ingredients can turn a fatty recipe into a healthy dish. There are many light and low-fat substitutions that can make your recipes better for you without sacrificing flavor.
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This recipe was given to me by Doris Schexnaydre of Schriever, La. According to Doris, "Not every dish in Cajun country comes from some ancient Acadian tradition, brought down from Nova Scotia hundreds of years ago, or from kitchens that looked out onto moss-draped oak trees. If these cookies remind you a lot of the ones your grandmother made in Kentucky or Connecticut, I wouldn't be at all surprised!"
Serving Size: 1 cookie
Yield: 35 cookies
Ingredients:
1 cup mixed candied fruit, chopped
¾ cup raisins
1 cup all-purpose flour, sifted and divided
¼ cup lite margarine
¾ cup brown sugar
¼ cup egg substitute
¼ cup evaporated skim milk
1 tsp lemon juice
¼ tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp ground allspice
¼ tsp ground nutmeg
¾ cup chopped pecans
Directions:
Preheat oven to 375°F. Coat candied fruit and raisins with ¼ cup flour then set aside. In a large mixing bowl, cream margarine and sugar until light and fluffy. Whip in egg substitute and incorporate fully into mixture. Add skim milk and lemon juice while continuing to blend well. Sprinkle in balance of sifted flour, baking soda, salt and spices. Stir well to blend into margarine mixture. Add coated fruit, raisins and pecans. When thoroughly blended, drop dough in teaspoon-size portions onto a lightly oiled cookie sheet. Bake 12–15 minutes or until cookies are done.
NOTE: The finished cookie dough will appear quite chunky with fruit and nuts and with very little dough. The dough will rise substantially in the cooking process.
Nutrition Facts Per Serving: 77 calories, 2 g fat, 0 g saturated fat, 26% calories from fat, 0 mg cholesterol, 46 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein
Source: Chef John Folse