Title: Cookie Dough (Lacto)
Categories: Digest, Mar95, Fatfree
Yield: 1 Servings

----------------------------------MIX WELL----------------------------------
1 c White Wave soy yogurt
1 c Applesauce (unsweetened)
2 To 3 c. turbinado sugar
2 ts Vanilla
1 c Rolled oats (whole)
2 c Rolled oats (process in food
Processor to coarse flour)

-------------------------------SIFT TOGETHER-------------------------------
1 c Unbleached flour
1 1/2 tb Baking powder
1 1/2 tb Baking soda
1 ts Salt
2 tb Ener-g egg replacer

Combine mixtures. The baking soda should react somewhat, making the mass
fluffy and easy to stir. Add more flour until a cookie dough texture is
reached (I had to use ~ 2.75 c. total).

Add chips or fruit or whatever. Shape into balls and bake at 375 until
browned. They do brown, they don't melt around the edges in that weird way
that bad cookies do, and were considered entirely successful.

Source: Inspired by the sudden appearance of Obie's cookies in my HFS, but
finding them way too sweet, I made my own reduced-fat cookies last night.

Posted by cgibas@cysteine.ncsa.uiuc.edu (Cynthia Gibas) to the Fatfree
Digest [Volume 16 Issue 7] Mar. 11, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip