want to make low fat rolled, cut out cookies
#215620 - 09/24/05 06:46 PM
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I found one recipe for sure on the index but I was turned off by the tofu. So does anyone have a recipe to use my new horsey and kitty cookie cutters?
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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I always kind of just throw these together so measurements are approximate.
1 box safe cake mix (I use Duncan Hines)
2 egg whites
2 T IBS-safe margarine, softened
1/4-1/2 C flour
2 T-1/4 C water
Mix egg whites and margarine together. Add to cake mix, add 2 T water, and mix well. Add 1/4 C flour and see how the dough feels -- if it still seems pretty sticky, add more flour, 1 T at a time. Add more water if needed. Be careful w/ the flour/water steps or you'll make the dough tough.
When dough is only slightly tacky, stuff it in the fridge for a couple hours. Once it's chilled, flour your bread board/table/whatever and roll out the dough. It might seem sticky at this point, if so knead a bit more flour in. Don't use too much flour or, again, cookies will be tough. Cut out with cookie cutters and put on cookie sheets greased w/ non-stick spray. Bake at 350 8-10 minutes. These do puff up a bit, so if you like the flatter look then gently squish them down with the spatula or something else immediately after taking them out of the oven.
I use the chocolate varieties and they turn out nice and fudgy. If I'm not rolling them out, I use the yellow cake mix, add 1/3 C chocolate chips and made drop cookies -- they end up light and puffy. They taste really good, but do have a bit of that "cake mix" taste to it.
If you find any other recipes that work for rolled cookies, let me know! I've thought about trying the sugar cookie recipes, but haven't yet.
P.S. Why turned off by the tofu? I won't eat tofu as tofu (i.e. cut up into chunks and flavored), but I use it quite often pureed into other stuff. I make ice cream w/ tofu a lot.
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jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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I should give tofu more of a try but when I have used it it has seemed to suck all the flavor out of the recipe like a black hole.
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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tofu
#215790 - 09/25/05 07:16 PM
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jen1013
Reged: 05/06/05
Posts: 1322
Loc: the wabe
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It's kinda like replacing fat -- you have to up the other flavors. I only use Mori-Nu lite tofu. I used one other kind once and it was sick. The only problem I ever have is that sometimes for some weird reason it won't puree quite right and I get funny little tiny tofu chunks. YUCK. I won't do tofu recipes that don't have another strong flavor. Like I made a vanilla ice cream recipe w/ tofu and almost immediately gagged when I tried it. Tofu does really well w/ chocolate and fruit flavors, though.
I think I found the recipe you're talking about and I am not sure if I would try that one, either. Looks a little iffy.
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jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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