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1. Gardenburger Original Veggie Patty

2. Kraft Free Catalina Dressing

3. Nabisco Snackwell's Chocolate Chip Cookies

Book Description

We all know that fast food is packed with calories, fats, sugars, and everything else that we love to eat, but are told will eventually kill us, poison us, or deform us. So, it comes with some relief to know that not only can these evil foods be transformed into something healthier, they can also be concocted in the sanctuary of our own kitchens! Todd Wilbur makes his living from cloning brand-name foods, and replicating low-fat versions is perhaps his biggest challenge yet

... (more)

Top Secret Recipes Lite!: Creating Reduced-Fat Kitchen Clones of America's Favorite Brand-Name Foods

Authors: Todd Wilbur

Date: November 1998

ISBN: 0452280141

Publisher: Plume Books

Paperback

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Nabisco debuted its first six SnackWell's line of products in 1992 to rave reviews and more than impressive sales. The company was having a very hard time keeping up with the extraordinary demand, and customers would find empty shelves in the super- markets where SnackWell's cookies were once stacked. That supply problem would eventually be addressed in a series of humorous commercials, featuring the shelf-stocking "Cookie Man" who was attacked by ravenous women in search of the fast-selling products. The ads' announcer told everyone not to worry that the products would soon be on the way to the stores.

Today supply has caught up with demand, and the stores seem to be able to keep plenty of the products in stock, including the bite-size chocolate chip cookies, which can be cloned with this recipe. The cookies are easily made so small by rolling the dough into long, plastic-wrapped logs, which you then chill, slice, and bake.

Makes 12 Dozen bite size Cookies

• 1 egg white

• 1/4 cup sugar

• 1 tablespoon brown sugar

• 1 tablespoon corn syrup

• 1 tablespoon shortening

• 1 1/2 tablespoons egg substitute

• 3/4 cup all-purpose flour

• 1/4 teaspoon plus a pinch of salt

• 3/4 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 cup mini chocolate chips

1. Preheat the oven to 325 degrees.

2. Beat the egg white until thick.

3. Add the granulated sugar to the egg white and continue beating until the mixture forms soft peaks.

4. While beating, add the brown sugar; corn syrup, shortening, and egg substitute.

5. In a separate bowl, combine the flour; salt, baking soda and baking powder:

6. Combine the dry mixture with the wet and mix well. Add the chocolate chips and incorporate them into the dough.

7. Divide the dough in half; then roll each portion into a long, thin Jog about the same diameter as a nickel and wrap each in plastic wrap. Put the dough into the refrigerator and chill) it for a couple hours (you may also use the freezer for roughly half the time if you're in a hurry).

8. When the dough has thoroughly chilled, remove each log of dough from the plastic wrap and cut into 1/4-inch-thick slices. Place slices on a cookie sheet coated lightly with nonstick spray about 1/2-inch apart, and bake for 10 to 12 minutes or until the cookies turn light brown.

Nutrition Facts:
Serving Size 13 cookies
Total servings 11
Fat (per serving) 3.3g
Calories (per serving) 105

More From This Book:

1. Gardenburger Original Veggie Patty

2. Kraft Free Catalina Dressing

3. Nabisco Snackwell's Chocolate Chip Cookies

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