Chocolate Biscuit Cookies

Recipe By :JoAnna M. Lund

2 Points Per Serving

3/4 cup Bisquick reduced fat baking mix

1 package JELL-O sugar-free instant chocolate fudge pudding mix -- (4 serving size)

2 tablespoons Kraft fat-free mayonnaise

2 tablespoons Yoplait plan fat-free yogurt

1 egg or equivalent in egg substitute

1 tablespoon vanilla extract

1/4 cup mint chocolate chips

1 teaspoon unsweetened cocoa

2 teaspoons Sugar Twin or Sprinkle Sweet

1. Preheat oven to 375º F. Spray 2 baking sheets with butter-flavored cooking spray. In a large bowl, combine baking mix and dry pudding mix. Add mayonnaise, yogurt, egg, and vanilla extract. Mix well to combine. Fold in chocolate chips. Form into 24 small balls. Place balls on prepared baking sheets. In a small bowl, combine cocoa and Sugar Twin. Press each ball down, using tines of a fork that has been coated with cocoa mixture. Bake for 10 minutes. Place baking sheets on wire racks and allow cookies to cool completely.

Serves 8.

Serving size (3 each)

According to the newsletter Per serving: 95 Cal, 3g Fat, 2g Pro, 15g Carb, 339mg Sod, 19mg Calc, 0g Fib Healthy Exchanges: 1/2 Bread, 1/2 Slider, 9 Opt. Cal. Diabetic Exchanges: 1 Starch/Carb Weight Watcher Points: 2

Source: "Healthy Exchanges® Food Newsletter, Nov. 1997, page 1"

Submitted by Kathy and shared by Pamela S.