* Exported from MasterCook *

Almond Meringues - 1 Point

Recipe By : Weight Watchers Magazine, April '85, page 38
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 egg whites
1 pinch cream of tartar
2 tablespoons honey
1/2 teaspoon almond extract
2 whole-wheat matzoh boards -- crumbled
2 tablespoons grated orange peel

1. Preheat oven to 200 degrees F. In medium bowl, beat egg whites with
cream of tartar until frothy and beginning to stiffen. Beat in honey and
extract and continue to beat until stiff peaks form. Fold in crumbled
matzohs and orange peel. Drop batter by teaspoonfuls onto nonstick baking
sheet lined with parchment paper or sprayed with nonstick cooking spray.
Bake for about 50 minutes or until tops begin to brown; remove from oven
and cool slightly; transfer to wire racks and cool completely. Store
cookies in an airtight container. Makes 8 servings, 5 cookies each.

Serving size (5 cookies) According to the magazine: Per serving: 59 Cal,
2g Pro, 0.1g Fat, 12g Carb, 19mg Sod, ?g Fib Each serving provides: 1/2
Brd, 25 Opt. Cal. Weight Watcher Points: 1

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Cocoa Meringue Drops

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 Pinch salt
3 large egg whites
1/8 teaspoon cream of tartar
2 tablespoon powdered sugar

Preheat oven to 300°F. Line 2 heavy large baking sheets with foil or parchment paper. Sift 1/4 cup sugar, cocoa and salt into small bowl. Beat egg whites and cream of tartar in large bowl until soft peaks begin to form. Add remaining 1/4 cup sugar 1/2 tablespoon at a time and beat until medium-firm peaks form. Add cocoa mixture 1 tablespoon at a time and beat until meringue is stiff and glossy.

Drop meringue onto prepared baking sheets by rounded teaspoonfuls, spacing 1 inch apart. For chewy soft cookies, bake meringues 25 minutes. For drier, crisper cookies, bake meringues 40 minutes. Cool cookies on baking sheets. Sift powdered sugar over cookies.

Makes 40 pieces. Each piece contains only 14 calories and 1/10th of a gram of fat!

- - - - - - - - - - - - - - - - - - -

Per serving: 546 Calories (kcal); 3g Total Fat; (4% calories from fat); 15g Protein; 128g Carbohydrate; 0mg Cholesterol; 303mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 7 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Devil's Food Cookies - 1 Point

Recipe By :Eating Well, October, 1992
Serving Size : 60 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup prunes -- pitted
1 1/2 cups sugar
1/2 cup nonfat yogurt
1/4 cup vegetable oil
2 large egg whites -- lightly beaten
1 1/2 cups cake flour -- sifted
1 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon instant coffee granules

Position rack in the center of the oven and preheat oven to 350 degrees F. Line baking sheets with parchment paper or coat with nonstick cooking spray. In a small bowl, soak prunes in 1/2 cup hot water for 10 to 15 minutes until plump and soft. Place the prunes and the soaking liquid in a food processor or blender and process until smooth. in a medium-sized bowl, whisk together the prune puree, sugar, yogurt, oil and egg whites.
In a medium-sized bowl, stir together flour, cocoa, slat, baking soda and instant coffee. using a wooden spoon, stir the dry ingredients into the wet, mixing just until blended. Drop the dough by tablespoonfuls onto a prepared baking sheet, spacing cookies about 1 1/2 inches apart. Bake for 12 to 14 minutes, or until the tops spring back when touched lightly. Transfer cookies to wire racks and let cool. Makes 5 dozen cookies.
NI: Calories 43; Fat 1; Fiber (according to MasterCook) 1 per cookie
Submitted to REG 6 by Suzanne C.


- - - - - - - - - - - - - - - - - - -

Per serving: 46 Calories (kcal); 1g Total Fat; (20% calories from fat); 1g Protein; 9g Carbohydrate; trace Cholesterol; 32mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Oatmeal Cookies - 1 Point

Recipe By :Eating Well, October, 1992
Serving Size : 36 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brown sugar, packed
3/4 cup unsweetened applesauce
1 large egg white -- lightly beaten
2 tablespoons vegetable oil
2 tablespoons vanilla extract
1 cup raisins
2 cups rolled oats
1 cup sifted cake flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

Position rack in the center of the oven and preheat oven to 350 degrees F. Line baking sheets with parchment paper or coat with nonstick cooking spray. In a large bowl, whisk together sugar, applesauce, egg white, oil and vanilla until smooth. Stir in raisins. In a medium sized bowl, stir together oats, cake flour, whole wheat flour, baking soda, cinnamon and salt. using a wooden spoon, stir the dry ingredients into the wet, mixing just until blended.
Drop the dough by tablespoonfuls onto a prepared baking sheet, spacing cookies about 1 1/2 inches apart. Bake for about 15 minutes or until lightly browned. Transfer cookies to a wire rack and let cool.
NI: Calories 74; Fat 1; Fiber (according to MasterCook) 1 per cookie
Submitted to REG 6 by Suzanne C.


- - - - - - - - - - - - - - - - - - -

Per serving: 81 Calories (kcal); 1g Total Fat; (12% calories from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; 69mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Nestle Toll-House Cookies

Recipe By : Nestle
Serving Size : 150 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 cups Gold Medal Flour
4 teaspoons baking soda
4 teaspoons salt
4 cups Seal of Arizona Butter -- 8 sticks
3 cups sugar
3 cups packed brown sugar
4 teaspoons vanilla extract
24 ounces Nestle Semi-Sweet Morsels
8 eggs

1. In a small bowl combine flour, baking soda and salt.

2. In a large bowl beat butter, sugars and vanilla.

3. Add eggs, one at a time.

4. Gradually beat in flour mixture.

5. Stir in morsels.

6. Drop by rounded teaspoons onto ungrasded baking sheets.

7. Bake at 370 degrees F for 9-11 minutes or until golden brown.

Makes 12 1/2 dozen cookies 4" cookies or 25 dozen 2" cookies .

4" cookies:
Calories: 128.1
Fat grams: 5.1
Fiber grams: 0.5

W/W Points: 2

2" cookies:
Calories: 64.1
Fat grams: 3.1
Fiber grams: 0.3

W/W Points: 1

- - - - - - - - - - - - - - - - - -




[This message has been edited by Kelly_S (edited 11-01-1999).]

Chocolate Chip Bars
Yield: 48 servings

Ingredients


1/4 cup plus 2 tablespoons margarine, softened
1/3 cup sugar
3/4 cup firmly packed dark brown sugar
2  egg whites
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup semisweet chocolate mini-morsels
Vegetable cooking spray


Instructions
Cream margarine and next 2 ingredients at medium speed of an electric mixer until light and fluffy. Add egg whites and vanilla; beat well.

Combine flour, baking soda, and salt; gradually add to creamed mxture, beating well. Stir in chocolate morsels.

Press cookie dough into the bottom of a 13- x 9- x 2-inch baking pan coated with cooking spray. Bake at 375 degrees F for 10 minutes. Cool in pan.

Serving size: 1 bar.

Nutritional Information: CALORIES 67 (30% from fat) / PROTEIN 0.9g / FAT 2.2g (SAT 0.7g, MONO 0.9g, POLY 0.5g) / CARB 11g / FIBER 0.2g / CHOL 0mg / IRON 0.4mg / SODIUM 35mg / CALCIUM 7mg

SOURCE: Cooking Light YEAR: 1994 ISSUE: Jan/Feb PAGE: 62

* Exported from MasterCook *

Old-Fashioned Sugar Cookies - 1 Point

Recipe By : BH&G Low-Cal, Low-Fat Recipes
Serving Size : 72 Preparation Time :0:00
Categories : Cookies Holiday Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
4 teaspoons milk
1/2 teaspoon vanilla
1/4 teaspoon anise extract or almond extract
2/3 cup butter
1 1/3 cups granulated sugar
Powdered Sugar Icing -- optional
Small multicolor decorative candies or
colored sugar -- optional

POWDERED SUGAR ICING
1 cup sifted powdered sugar
1/4 teaspoon vanilla
Milk or orange juice
Few drops food coloring -- optional

STIR together flour, cream of tartar, baking soda, and salt in a large bowl;
set aside.

STIR together eggs, milk, vanilla, and anise or almond extract in a small
bowl; set aside.

BEAT butter in a large mixing bowl with an electric mixer on medium
speed for 30 seconds. Add granulated sugar, and beat till fluffy.
Alternately add flour mixture and egg mixture to sugar mixture, beating till
combined (the dough may be a bit sticky). Wrap dough in waxed paper or
clear plastic wrap. Chill dough for 2 to 24 hours or till firm enough to
handle.

ROLL dough on a lightly floured surface to 1/8- to 1/4-inch thickness.
Using cookie cutters, cut into desired shapes, rerolling trimmings as
necessary. Arrange cutouts about 1 inch apart on an ungreased cookie
sheet. Bake in a 375 degree oven for 5 to 7 minutes or till the edges are
firm and light brown. Cool on cookie sheet for 1 minute. Transfer cookies
to a wire rack to cool completely. Decorate with Powdered Sugar Icing
and decorative candies or colored sugar, if desired. Makes 72 cookies.

POWDERED SUGAR ICING: STIR together powdered sugar, vanilla,
and 1 Tablespoon milk or juice in a mixing bowl. Stir in additional milk or
juice, 1 teaspoon at a time, till of spreading consistency. Stir in food
coloring, if desired. Makes 1/2 cup. Per Tsp: 17 Cal, 0g Fat, 0mg Choles,
0mg Sod, 4g Carbo, 0g Fiber, 0g Pro.

Nutritional facts per cookie: 49 Cal, 2g Total Fat(1g Sat Fat), 11mg
Choles, 51mg Sod, 7g Carbo, 0g Fiber, 0g Pro. Food Exchanges: 1/2 Fat.
POINTS: 1 - with or without the icing.

MC Formatted by Sue B 9-5-98 and submitted to the WW forum.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Basic Icebox Sugar Cookies

Recipe By : Cooking Light '97
Serving Size : 24 Preparation Time :0:00
Categories : Cookies New Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons stick margarine -- softened
2/3 cup sugar
1 teaspoon vanilla extract
1 large egg white
Cooking spray

1. Combine the first 3 ingredients in a bowl, and set aside. Beat margarine
at medium speed of a mixer until light and fluffy. Gradually add sugar,
beating at medium speed of mixer until well-blended. Add vanilla and egg
white, and beat well. Add flour mixture, and stir until well-blended. Turn
dough out onto wax paper, and shape into a 6-inch log. Wrap log in wax
paper, and freeze for 3 hours or until very firm.
2. Preheat oven to 350 degrees.
3. Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a
baking sheet coated with cooking spray. Bake at 350 degrees for 8 to 10
minutes. Remove from pan, and cool on wire racks. Yield: 2 dozen
(serving size: 1 cookie).

Calories: 59 (31% from fat); Fat 2g (sat 0.4g, mono 0.8g, poly 0.6g); Pro
0.7g; Carb 9.6g; Fiber 0.1g; Chol 0mg; Iron 0.2mg; Sodium 50mg; Calc
2mg. POINTS: 1 per cookie.

NOTE: Too much flour will make these cookies bake up dry and
crumbly, so be sure you lightly stir flour, then smooth it into a measuring
cup and level off with a knife. If dough is too soft to shape into designs,
simple chill until slightly firm. Dough may be frozen up to a month, but be
sure to double wrap for extra protection. To make it simple to have even
slices, first cut dough into 2 equal sections, then 4 sections and 8 sections.
Slice each section into 3 slices. It works!

MC Formatted by Sue B 12-19-98 and submitted to the WW forum.


- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Brown Sugar Icebox Cookies - 1 Point

Recipe By : Make It Fresh - 1 Point
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Make It Fresh

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons stick margarine -- softened
2/3 cup firmly packed brown sugar
1 teaspoon vanilla extract
1 large egg white
Cooking spray

1. Combine first 3 ingredients a bowl; stir well, and set aside. Beat
margarine at medium speed of a mixer until light and fluffy. Gradually add
sugar, beating at medium speed of a mixer until well blended. Add vanilla
and egg white; beat well. Add flour mixture, stirring until well blended.
Turn dough out onto wax paper; shape into 6-inch log. Wrap log in wax
paper; freeze 3 hours or until very firm.
2. Preheat oven to 350 degrees F.
3. Cut log into 24(1/4-inch) slices, and place slices 1 inch apart on a
baking sheet coated with cooking spray. Bake at 350 degrees for 8
minutes. Remove from pan; let cool on wire racks. Yield: 2 dozen(serving
size: 1 cookie).

POINTS: 1; Exchanges: 1/2 Starch, 1/2 Fat. Per serv: Cal 60(30% from
fat); Pro 0.7g; Fat 2g(0.4g); Carb 10g; Fib 0.1g; Iron 0.4mg; Sod 52mg;
Calc 7mg.

MC Formatted by Sue B 5-17-98 and submitted to the WW forum.


- - - - - - - - - - - - - - - - - -

NOTES : Spice Variation: Add 1/2 teaspoon ground cinnamon and 1/8
teaspoon ground cloves to flour mixture. Freckled Chocolate Variation:
Add 1 ounce grated semisweet chocolate to flour mixture. Espresso
Mocha Variation: Add 2 teaspoons instant espresso granules or 4
teaspoons instant coffee granules to flour mixture.

* Exported from MasterCook *

Icebox Sugar Cookies

Recipe By :Sarah Phillips -- THE HEALTHY OVEN BAKING BOOK
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Lowfat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Nonstick canola oil spray
1 1/2 cups unbleached all-purpose flour -- spoon & level
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup sugar
6 tablespoons unsalted butter -- room temp (3/4 stick)
1 large egg
1 tablespoon light corn syrup
1 tablespoon vanilla extract
2 tablespoons sugar for dipping
For Spicy Cinnamon Cookies
1 teaspoon cinnamon -- optional
1/4 teaspoon cinnamon -- optional
1/8 teaspoon ground cloves -- optional

1. In a large bowl, whisk the flour, baking powder, and salt until well combined. Set aside.
2. In another large bowl, using a handheld electric mixer set at medium speed, scraping down the sides of the bowl often with a rubber spatula to force the mixture into the blades, beat the 1 cup of sugar and the butter until the mixture resembles coarse bread crumbs, about 1-1/2 minutes. Add the egg, corn syrup, and vanilla and beat until smooth. Using a spoon, gradually stir in the flour mixture. Transfer the dough to a sheet of waxed paper and form it into a log about 12 inches long and 1 inch in diameter. Wrap the log of dough in the waxed paper and refrigerate until well chilled, at least 2 hours or overnight.
3. Position a rack in the center of the oven and preheat to 375 F. Lightly spray 2 nonstick cookie sheets (preferably insulated) with oil (or use baker's parchment).
4. Unwrap the chilled dough. Place the 2 tablespoons of sugar in a small bowl. Using a thin, sharp knife, cut the dough crosswise into 1/4-inch-thick rounds. Dip each round in the sugar, and place the cookies, sugar side up, 2 inches apart on the prepared baking sheets.
5. One sheet at a time, bake the cookies until lightly browned around the edges, 10 to 12 minutes. The centers may seem slightly underdone, but they will firm when cooled. Cool the cookies in the pan for 1 minute, then transfer to a wire cake rack to cool completely.
Spicy Cinnamon Cookies: Add 1 teaspoon ground cinnamon to the dry ingredients. Stir 1/4 teaspoon ground cinnamon and 1/8 teaspoon ground cloves into the 2 tablespoons of sugar for dipping.
Nutritional Analysis: Per cookie (including Spicy Cinnamon Cookies): About 48 calories (5 percent from protein; 66 percent from carbohydrates; 29 percent from fat), 1 gram protein, 8 grams carbohydrates, 2 grams fat (1 gram saturated fat), 8 milligrams cholesterol, 12 milligrams sodium =1 WW Point per cookie

Description:
"Chill 2 Hours & Bake -- Simple, Crispy Vanilla Cookies"
Source:
"www.healthyoven.com"
S(Eat-LF Digest):
"Jackie Bordelon[[email protected]] on July 15, 1999"
Copyright:
"1999 Sarah Phillips -- ISBN: 0-38549-281-2"
Yield:
"4 dozen"

- - - - - - - - - - - - - - - - - - -

Per serving: 45 Calories (kcal); 2g Total Fat; (30% calories from fat); 1g Protein; 7g Carbohydrate; 8mg Cholesterol; 23mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : These cookies were wonderful. They had the same "mouth feel" as regular sugar cookies. I made the recipe this afternoon and they're all gone. They didn't even have time to cool off. Next time I will reduce the sugar by 1/4 cup. The cookies were sweet and I'd like them to be a little less so (personal preference). I didn't dip them in sugar before baking. I used nonstick "Echo Baker's Secret" pans. On the first pan I sprayed Pam so the cookies wouldn't stick - they didn't. On the second pan I used parchment paper. I prefer the parchment paper, there is less mess and it works beautifully. I baked the cookies for 7 minutes. I think you would need to bake them for 10 minutes on an insulated pan. This is an easy recipe and I will be making them again soon.
Enjoy,
Jackie in Baton Rouge, LA


MC5 Formatted by [email protected] in CT using MC-Tagit
I highly recommend Sarah's book! Check it out on her web-site.-- JaneStarr
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Chocolate Chip Bars - 1 Point

Recipe By :Cooking Light YEAR: 1994 ISSUE: Jan/Feb PAGE: 62
Serving Size : 48 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup plus 2 tablespoons margarine -- softened
1/3 cup sugar
3/4 cup firmly packed dark brown sugar
2  egg whites
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup semisweet chocolate mini-morsels
Vegetable cooking spray

Cream margarine and next 2 ingredients at medium speed of an electric mixer until light and fluffy. Add egg whites and vanilla; beat well.

Combine flour, baking soda, and salt; gradually add to creamed mxture, beating well. Stir in chocolate morsels.

Press cookie dough into the bottom of a 13- x 9- x 2-inch baking pan coated with cooking spray. Bake at 375 degrees F for 10 minutes. Cool in pan.

Serving size: 1 bar.

Nutritional Information: CALORIES 67 (30% from fat) / PROTEIN 0.9g / FAT 2.2g (SAT 0.7g, MONO 0.9g, POLY 0.5g) / CARB 11g / FIBER 0.2g / CHOL 0mg / IRON 0.4mg / SODIUM 35mg / CALCIUM 7mg

- - - - - - - - - - - - - - - - - - -

Per serving: 30 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 19mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

1c flour
1/4 tsp baking soda
1/8 tsp salt
1/4 c margarine, softened
2/3 c sugar
1 tsp vanilla
1 lg egg white
cooking spray

1) Combine flour, baking soda, and salt; stir well, and set aside. Beat margarine atr medium speed of a mixer until light and fluffy. Gradually add sugar, beating at medium until well blended. Add vanilla and egg white, and beat well. Turn dough out onto wax paper, and shape into 6-inch log. Wrap log in wax paper, and freeze for 3 hours, or until very firm.
2) Preheat oven to 350.
3) Cut log into 24 (1/4" slices), and place slices 1 inch apart on a baking sheet covered with cooking spray. Bake at 350 for 8 minutes. Remove cookies from pans, let cool on wire racks. Yield 2 dozen --- serving size 1 cookie.

* Exported from MasterCook *

Spice Cookies with Pumpkin Dip - 3 Points

Recipe By aste of Home
Serving Size : 40 Preparation Time :0:00
Categories : Cookies Dips & Spreads
Thanksgiving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
****Spice Cookies***
3/4 cup margarine -- softened
1 cup sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
****Pumpkin Dip***
1 package light cream cheese -- (8 oz) softened
1 (18 oz) can pumpkin pie mix
2 cups confectioners’ sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger

"My husband and two children like to eat these cookies warm from the oven. Having a dip to go along with the cookies makes this recipe fun for parties. A co-worker gave me the recipe for the pumpkin dip, and everyone loves it."

1. In a mixing bowl, cream margarine and sugar. Add egg and beat well. Add molasses; mix well. Combine flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight. Shape into 1/2-inch balls; place 2 inches apart on ungreased baking sheets. Bake at 375 degrees F for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to a wire rack. For dip, beat cream cheese in a mixing bowl until smooth. Add pumpkin pie mix; beat well. Add sugar, cinnamon and ginger; beat until smooth. Serve with cookies. Store leftover dip in the refrigerator. Yield: 10 dozen (3 cups dip).

Serving Size (3 cookies and 1 tablespoon dip)
According to the website:
Per serving: Cal 129 (Cal from Fat: 31%), Fat: 5 g (Sat Fat 1g), Chol 8mg, Sod 174mg, Carb 21g, Pro 2g
Weight Watcher Points: 3

Source:
"Taste of Home's Low-Fat Country Cooking Cookbook"
Yield:
"40 servings"

- - - - - - - - - - - - - - - - - - -

NOTES : MC-TagIt) by Pamela S. on 10/22/99. REG 6 shared by Pamela S. from WI. USA on 10/22/1999. Shared by Pamela S. on 1/3/2000 to the Weight Watchers Forum.

l box angel food cake mix
2 cups unsweetened coconut
1/2 cup water
1 tsp flavoring, almond or lemon

Preheat oven to 350F. Mix together with spoon. Dough will be fairly solid. Spray cookie sheet with nonstick spray. Drop by heaping teaspoonfuls. Bake for approx.10 minutes, until edges are barely turning color. Cookies will still look very white. Cool on rack. Do not overcook, they will be dried out if you do. Five of these cookes count as 3 points on WW 123 plan.

1 3/4 cups all purpose flour
1 1/4 cups miniature chocolate chips
1/2 cup cocoa powder
1 tablespoon instant coffee granules
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 eggs
2 egg whites
1 tablespoon vanilla

Preheat oven to 350. I line my cookie sheets with Silpats. If you don't have those, probably use aluminum foil sprayed with Pam.

In a food processor, combine 1/4 cup chocoate chips, the cocoa, coffee powder, baking soda and salt. Process until well combined and the chocolate chips are ground. Transfer to a mixing bowl. In the same processor, combine the sugar, eggs, eg whites and vanilla. Process for 1 minute. Add to dry ingredients, then add chocolate chips. Mix to combine.

Spoon 1/4 of the batter into a rope 14 inches long and about 1 1/2 inches wide. Repeat, making 2 rows on 2 baking sheets for a total of 4. Bake until firm, about 15 minutes. Cool, reduce oven temperatre to 300.

Place baked logs on cutting board. With serrated knofe, cut into 1/2 inch slices, making 80 biscotti. Place slices upright on baking sheets, leaving space between each slice. Bake until sides feel dry to the touch, 20-25 minutes. Cool completely on wire rack. Store in airtight container.

73 calories in 2 biscotti, 0.5 g fiber, 2.0 g fat - 1.5 points by my calculations.

Enjoy!

[This message has been edited by scrapper (edited 02-24-2000).]