Currant Clusters Recipe
Ingredients
| Margarine | 1/4 Cup (16 tbs), melted | |
| 2 tsp plain lowfat yogurt | ||
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| 1/4 cup granulated fructose | ||
| Eggs | 2 | |
| Vanilla extract | 1 Teaspoon | |
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Salt | 1 Dash | |
| Currants | 1/3 Cup (16 tbs) | |
Directions
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.
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.
Chef
