RASPBERRY CRUNCH [Diabetic]

RASPBERRY CRUNCH
Yield: 48 cookies
Source: "The Diabetic Dessert Cookbook" by Coleen Howard
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.
Sprinkle pecans over each cookie after filling it with
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