Is there something that can substitute for Equal? I can't have it. Splenda
and NutraSweet are out as well.
Marleena
From: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
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Sent: Friday, November 23, 2012 1:56 PM
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Subject: [Healthy_Recipes_For_Diabetic_Friends] chocolate chip fudgie cookie
- 14g Carbs
Chocolate Chip Fudgie Cups - 14g Carbs
Yield: makes 2 dozen
This cookie has something for everyone. The crust is chocolate chip cookie
dough; the filling is a rich brownie. They are a little more involved to
make, but well worth the effort.
Chocolate Chip Dough:
* 1/3 cup stick butter, softened
* 1 egg
* 1 teaspoon vanilla
* 1/3 cup Equal® Spoonful*
* 1/3 cup firmly packed brown sugar
* 1 cup all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup mini semi-sweet chocolate chips
Fudge Nut Filling:
* 1 cup Equal® Spoonful**
* 3/4 cup all-purpose flour
* 6 tablespoons unsweetened cocoa
* 1/3 cup chopped nuts
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup unsweetened applesauce
* 6 tablespoons stick butter, softened
* 2 eggs
* 1 teaspoon vanilla
* * May substitute 8 packets Equal sweetener
* ** May substitute 24 packets Equal sweetener
1. For Chocolate Chip Dough, beat 1/3 cup butter with electric mixer
until fluffy. Beat in 1 egg and 1 teaspoon vanilla until blended. Mix in 1/3
cup Equal®* and brown sugar until combined. Combine 1 cup flour, baking
soda, and 1/4 teaspoon salt. Mix into butter mixture.
2. Stir in chocolate chips. Form dough into circle about 1/2-inch
thick. Wrap tightly in plastic wrap and freeze while preparing Fudge Nut
Filling.
3. For Fudge Nut Filling, combine 1 cup Equal®**, 3/4 cup flour,
cocoa, nuts, baking powder and 1/4 teaspoon salt. Beat applesauce, 6
tablespoons butter, 2 eggs and 1 teaspoon vanilla until blended. Stir in
combined flour mixture until well blended.
4. Remove Chocolate Chip Dough from freezer. Spread approximately 1
rounded tablespoonful of dough in each of 24 mini-muffin pans. Fill each
with Fudge Nut Filling to top of cup.
5. Bake in preheated 350° F oven 15 to 18 minutes or until wooden
pick inserted in center comes out clean. Let cool in muffin pans about 5
minutes. Remove from pans and cool completely on wire racks.
6. Store in airtight containers at room temperature.
Nutritional Information (Per Serving) Calories: 138 Protein: 2 g
Sodium: 106 mg Cholesterol: 41 mg Fat: 8 g Carbohydrates: 14 g
Exchanges: 1 starch, 1-1/2 fat
Source: Equal
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