Ingrédients pour Pineapple Drops Diabetic
- 1/2 cup (113g) softened margarine
- Brown Sugar Substitute
- Sugar Substitute
- 1 large egg
- 1 teaspoon vanilla extract
- Flour
- Baking Powder
- Baking Soda
- Unsweetened Crushed Canned Pineapple
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Comment préparer Pineapple Drops Diabetic
- Preheat oven to 375°F (190°C).
- Cream together 1/2 cup (113g) softened margarine and 1/2 cup (100g) granulated sugar substitute (e.g., Splenda, Stevia) until light and fluffy.
- Add 1 large egg and 1 teaspoon vanilla extract. Beat until well combined.
- In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup (227g) crushed pineapple (drained). Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto lightly greased baking sheets, leaving 2-3 inches between each cookie.
- Bake for 10-12 minutes, or until edges are lightly golden brown. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
2g
Fat
1g
Carbs
1g
