Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Oat | 1/2 cup dry (40g) | 154 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- ingredientes
- 2/3 cup vegetable oil
- 2/3 cup brown sugar
- 1/2 cup egg whites
- 2 tbsp lemon juice
- 2 tbsp grated fresh or finley chop-
- ped dried lemon rind
- 1 tsp lemon flavoring
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cup crispy rice cereal
- =
Directions
Place oil and brown sugar in a mixer bowl in a mixer bowl and mix at medium speed until creamy. Add egg whites, lemon juice, rind and flavoring, and mix at medium speed to blend well. Stir flour, oatmeal, baking powder, and baking soda together to blend well; add to creamy mixture while beating a medium speed. Stir in cereal. Drop by the tablespoonfuls(level no.duooer) onto cookie ssheets left ungreased or lined with aluminum foil. Bake at 350°F for 8 to 10 minutes, or until cookies are lightly browned. Remove them to a wire rack and cool to room temperature. Yield: 36 servings (36 cookies) food exchanges per serving: 2/3 starch/bread exchange + 1 fat exchange calories: 87, cho: 11g, pro: 1g, fat: 4g, na: 66mg, cholesterol: 0