1/2 c (1 stick) light corn oil 1/4 ts Freshly grated orange peel
Spread 1 3/4 c All-purpose flour
2/3 c Granulated sugar 3 tb Cocoa
2/3 c Low-fat sour cream 1 ts Baking soda
1 ts Vanilla extract 1/2 ts Baking powder
1 Egg white Cocoa glaze
-COCOA GLAZE-
1 tb Light corn oil spread 1 tb Cocoa
2 tb Water 1/2 c Powdered sugar
1/2 ts Vanilla extract
Here’s a fairly low-fat cookie recipe from the Tampa Tribune:
Heat oven to 350 degrees. Spray cookie sheet with ligh vegetable
cooking spray. In large mixer bowl, beat corn oil spread and
granulated sugar on medium speed of electric mixer until light and
fluffy. Add sour cream, vanilla, egg white and orange peel; beat
until well blended. Drop dough by rounded teaspoonfuls onto prepared
cookie sheet. Bake 10-12 minutes or until set. Remove from cookie
sheet to wire rack. Cool completely. Drizzle glaze (below) over
cookies. Makes about 4 dozen cookies. (2 cookies with glaze is a
serving.)
Calories: 100 Protein: 1 g Fat: 4 g Sodium: 50 mg Carb: 14 g
Cholesterol: 0 mg Calories from fats: 36% Cocoa Glaze: In small
saucepan over low heat, melt spread. Stir in water and cocoa. Cook,
stirring constantly, until thick. Do not boil. Remove from heat;
gradually add powdered sugar and vanilla, beating until of drizzling
consistency. Another low-fat recipe from the Tampa Tribune:
Yields
48 servings