Confetti Cookies

Note from Cheri: This recipe is from a unique book called Vegetable Desserts -- Beyond Carrot Cake & Pumpkin Pie, by Elisabeth Schafer and Jeannette L. Miller, R.D. This is a handy tome to add to your library, especially if you're a gardener who has an overabundance of of crops. It also provides a sneaky way of getting kids (of all ages) to eat more veggies! These colrful cookies,for instance, use carrots and cucumbers. Marilyn Helton, of our Diabetic Dining on Fabulous Foods column, has provided the nutritional breakdowns and adapted the recipe so diabetics can plan fabulous treat into their menus.

3/4 C fat-reduced margarine suitable for baking, such as Fleischmanns® or Imperial®, softened 3/4 C sugar 1 egg 1 tsp. vanilla extract 2 C all-purpose flour 2 tsp. baking powder 1/2 tsp. baking soda 2 tsp. cinnamon 1/4 tsp. nutmeg 1 C unpeeled cucumber, grated 1 C carrots, shredded 3/4 C raisins

Makes 68 Cookies Preheat oven to 375°F. Beat together margarine and sugar. Add egg and beat until well blended. Stir in vanilla. Sift the flour, baking powder, baking soda, cinnamon and nutmeg into batter; mix thoroughly. Stir in cucumber, carrots, and raisins. Drop by teaspoonfuls onto ungreased baking sheets. Bake for 15 to 17 minutes, or until delicate golden brown. Per 2 Cookies: 75 Cal 2 gm Fat (1/2 gm Sat Fat) 13 gm Carb 7 mg Chol 73 mg Sodium 17 mg Calcium 1 gm Protein 1/2 gm Fiber Dietary Exchanges: 1 Starch/Bread 1/2 Fat