3/4 c Soft margarine; low fat, plu
-s 1 tb Soft margarine; low fat, div
-ided 3/4 c Granulated sugar
2 Egg whites; slightly beaten
2 ts Vanilla extract; divided
1 c Mashed bananas
2 c All-purpose flour; or
-unbleached 1 ts Baking soda
1/4 c Skim dry milk
1/2 c Brown sugar, packed
2 c Powdered sugar; sifted
Recipe by: Healthy Cooking for Two Preheat oven to 350 degrees; lightly coat cookie sheets with vegetable cooking spray. In a large bowl, cream 3/4 cup margarine and sugar; add the egg whites, 1 teaspoon vanilla extract and mashed bananas. In a small bowl, combine the flour and baking soda; add the the banana mixture, 1/2-cup at a time, mixing well. Drop by teaspoonfuls onto the cookie sheets. Bake for 8 minutes, or until just browned around the edges; remove to wire racks to cool. For the frosting, in a small saucepan, combine 1 tablespoon margarine, milk and brown sugar. Bring to a boil over medium-high heat. Reduce heat to medium and continue to boil for 2 minutes. Remove from the heat; add the powdered sugar and 1 teaspoon vanilla extract, beating until smooth. It may be necessary to adjust the milk or sugar to get the desired spreading consistency. Spread a thin layer of frosting on each cookie. Let the icing harden before storing the cookies. Penny Halsey (ATBN65B). Nutrition Analysis: 59 calories, 1g protein, 12g carbohydrate, 1g fat, 0mg cholesterol, 15mg sodium. —–