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RECIPE: Low-fat tropical treats

Sara Carter's winning recipe from last year’s Nutritious Cookie Contest. Only 29 percent of the calories in this cookie come from fat.

Makes about 30 cookies

3/4 cup flour

1/2 cup whole wheat flour

3/4 cup oatmeal

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup Smart Balance margarine

2/3 cup light brown sugar

1 egg

1/2 teaspoon lemon oil or 1 teaspoon lemon extract

1 tablespoon vinegar

1 tablespoon cane syrup

2 teaspoon poppy seeds

1/3 cup shredded coconut

2/3 cup chopped dried cranberries

DIRECTIONS

Preheat oven to 350 degrees. Mix dry ingredients together in a bowl.

In a separate bowl, cream margarine and sugar. Add 1 teaspoon water if necessary.

Add egg and mix well. Add lemon oil, vinegar and cane syrup and mix well.

Mix in poppy seeds, coconut and cranberries until combined.

Using a cookie scoop or damp hands, divide dough into about 30 portions and put on cookie sheets.

Press top of each cookie with a fork. You may need to wet the fork by dipping it in a cup of water.

Bake about 9 minutes.

Cool on pan 5 minutes; then remove to a wire rack to cool.

— Sara Carter, West Columbia

NUTRITIONAL INFORMATION PER SERVING:Calories, 64.55; protein, 1.18 grams; carbohydrates, 11.39 grams; total fat, 1.6 grams; cholesterol, 7.05 milligrams; saturated fat, 0.59 grams; dietary fiber, 0.72 grams; sodium, 104.38 milligrams; sugar, 5.72 grams; vitamin A, 21.15 retinol equivalents; vitamin C, 0.01 milligrams; calcium, 18.84 milligrams; iron, 0.44 milligrams; alcohol, 0.15 grams.

NOTE: Information is meant only as a guide; the ESHA Research program does not compensate for crop-growing conditions, and some methods of cooking affect nutrient content.

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