Diabetic macadamia nut crunchies

24 servings

Ingredients

Quantity Ingredient
1 Eggs
2 mediums Bananas; mashed ripe
⅓ cup Butter; melted
¼ cup Pineapple fruit spread
1 teaspoon Vanilla extract
1¼ cup Flour
⅓ cup Coconut, flaked unsweetened
½ teaspoon Baking powder
½ teaspoon Salt
3½ ounce Macadamia nuts; chopped

Directions

Preheat oven to 375. Combine egg, banana, butter, fruit spread, and vanilla in medium bowl. Add flour, coconut, baking powder, and salt; mix well. Stir in nuts. Drop tablespoonsful of dough 2" apart onto lightly greased cookie sheets. Bake 10-12 minutes, until lightly browned.

Cool on wire racks. Store in tightly covered container.

Nutrition information per cookie: 96 calories, 1 gm protein, 9 gm carbohydrate, 6 gm fat, 16 mg cholesterol, 83 mg sodium, ⅓ diabetic starch/bread exchange, 1-¼ diabetic fat exchange, ¼ diabetic fruit exchange.

Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Submitted By ANNE MARIE CHIAPPETTA On 03-28-95

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