I took a recipe (and photo) from a Diabetes Self Management magazine and changed it from a regular devil's food cake to a sugar-free mix which suits me better. However, the nutritional info at the end is based on a regular devil's food cake mix.
1 pkg (approx 18-oz) sugar-free devil's food cake mix
8 egg whites
3/4 cup fat-free milk
1 tbsp instant coffee granules
1 tsp ground cinnamon
Powdered sugar, optional
Preheat oven to 400 degrees.
Line cookie sheets with parchment paper; set aside.
In a medium bowl, using a spatula, mix the cake mix, egg whites, coffee and cinnamon until well blended.
Drop by rounded teaspoonfuls onto the parchment lined baking sheets.
Bake at 400 degrees 5 minutes or until the centers are set. Cool on the cookie sheets 1 minute then remove to wire racks to cool completely. Sprinkle lightly with powdered sugar, if desired.
Yield: 4 dozen
24 servings
Per serving of 2 cookies: 103 calories, 3g fat (1g saturated), 2g protein, 17g carbs, 1mg cholesterol,1g fiber, 203mg sodium
Diabetic exchange: 1 bread/starch, 1 fat
8 egg whites
3/4 cup fat-free milk
1 tbsp instant coffee granules
1 tsp ground cinnamon
Powdered sugar, optional
Preheat oven to 400 degrees.
Line cookie sheets with parchment paper; set aside.
In a medium bowl, using a spatula, mix the cake mix, egg whites, coffee and cinnamon until well blended.
Drop by rounded teaspoonfuls onto the parchment lined baking sheets.
Bake at 400 degrees 5 minutes or until the centers are set. Cool on the cookie sheets 1 minute then remove to wire racks to cool completely. Sprinkle lightly with powdered sugar, if desired.
Yield: 4 dozen
24 servings
Per serving of 2 cookies: 103 calories, 3g fat (1g saturated), 2g protein, 17g carbs, 1mg cholesterol,1g fiber, 203mg sodium
Diabetic exchange: 1 bread/starch, 1 fat
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