Categories: Cookies

Ingredients

• 1 cup plain fat free yogurt
• 1/2 cup brown sugar substitute such as Splenda Brown Sugar Blend
• 2 tbsps. butter spread, such as Smart Balance, melted
• 2 egg whites
• 1 1/2 cups quick cooking oats
• 1/2 cup dried fruit, such as cranberries or blueberries
• 1/3 tsp. ground cinnamon
• 1/4 cup chopped pecans or almonds

Directions

1. eheat oven to 350. Line a cookie sheet with parchment paper. Combine yogurt, brown sugar substitute and butter spread in a bowl. Mix until light and fluffy. Beat egg whites in small bowl until soft peaks form. Fold into yogurt mixture. Stir in oats, dried fruit, cinnamon and pecans until blended.

2. Drop by heaping teaspoonfuls onto prepped cookie sheat. Press together and flatten witha fork for uniform baking. Bake 20 minutes.

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