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Currant Clusters

Diabetic.Foodie's picture
  Margarine 1⁄4 Cup (4 tbs), melted
  Plain low fat yogurt 2 Teaspoon
  Granulated sugar replacement 3⁄4 Cup (12 tbs)
  Granulated fructose 1⁄4 Cup (4 tbs)
  Eggs 2
  Vanilla extract 1 Teaspoon
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Baking soda 1 Teaspoon
  Salt 1 Dash
  Currants 1⁄3 Cup (5.33 tbs)

Combine melted margarine and the yogurt in a mixing bowl.
Beat to blend.
Beat in sugar replacement and fructose.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Stir in flour, baking soda, and salt.
Fold in currants.
Cover and chill at least 2 hours.
Flour your hands, and shape dough into balls; then flatten balls slightly in the palm of your hand.
Place on lightly greased cookie sheets.
Bake at 350°F (175°C) for 8 to 9 minutes.
Move to cooling racks.

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