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Banana Cookies

cookies, desserts, low fat

Vegetable cooking spray
1/3 cup pecan halves
3/4 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup confectioners' sugar
2 medium overripe bananas
4 large egg whites
1 tablespoon unsalted butter; melted
1 1/2 teaspoon vanilla extract

Preheat the oven to 375 degrees. Lightly coat two 12-mold madeleine pans or mini-muffin pans with vegetable cooking spray and lightly flour the molds. Place the pecans in a pie plate and toast in the oven until fragrant, about 8 minutes. Let cool, then chop. In a medium bowl, sift the cake flour with the baking powder, salt and all but 2 1/2 tablespoons of the confectioners' sugar. Puree the bananas in a food processor or mixer. Add the egg whites, melted butter and vanilla and process/mix until blended. Add the dry ingredients and mix until combined, then gently fold in pecans. Divide the mixture among the 24 mini-muffin or madeleine molds and bake for about 12 minutes, or until puffed and browned. Cool cookies and dust with the remaining 2 1/2 tablespoons of confectioners' sugar. This recipe yields 24 cookies. Nutritional Information Per Cookie: Calories: 57; Fat: 1.5 g.

Source: "Advocate Health Care's Recipes for Health at http://www.advocatehealth.com" S(Formatted for MC5): "12-13-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 30 Calories (kcal); 2g Total Fat; (45% calories from fat); 1g Protein; 3g Carbohydrate; 1mg Cholesterol; 74mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 1 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Yield: 24 servings

Preparation Time: 0:00

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