Diabetic Recipes
Raspberry Thumbprints
(makes 16 cookies)
| 1/4 | cup (60 g) margarine, softened |
| 3 | tablespoons (36 g) sugar |
| 1 | large egg white |
| 1 | teaspoon (5 ml0 vanilla extract |
| 1 1/2 | cups (200 g) sifted cake flour |
| refrigerated butter-flavored cooking spray |
| 3 | tablespoons (60 g) no sugar added raspberry fruit spread |
- In a large bowl, cream margarine and sugar until light and fluffy. Add egg white and vanilla. Beat well. Stir in flour.
- Using your hands, form dough into a ball. Wrap in plastic wrap and chill for at least 30 minutes.
- Preheat oven to 350°F (180°C), Gas Mark 4. Shape dough into 1-inch (2.5 cm) balls. Place 2 inches (5 cm) apart on a cookie sheet which has been lightly coated with cooking spray.
- Using your thumb, press a hole in the center of each cookie. Bake for 8 to 10 minutes, until golden. Cool completely on wire racks.
- Spoon 1/2 teaspoon (2.5 ml) of the raspberry fruit spread into center of each cookie.
| Per 1-cookie serving: | 85 calories (31% calories from fat), 1 g protein, 3 g fat, trace dietary fiber, 0 cholesterol, 43 mg sodium |
| Diabetic exchanges: | 1 carbohydrate (bread/starch) |
