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Book Description

Is there an audience for Todd Wilbur's Low-Fat Top Secret Recipes, a collection of fat-reduced and make-it-yourself formulas for the likes of Screaming Yellow Zonkers? Judging from the success of Wilbur's previous cookbooks, which also provide favorite food-product recipes, the answer is you bet. This book is for those times when a chocolatey Oreo or gooey Entenmann's cinnamon roll--made at home--is just what the doctor ordered. The 75 or so recipes are divided into two sections

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

Authors: Todd Wilbur

Date: June 2000

ISBN: 0452281490

Publisher: Plume Books

Paperback

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These soft, creme-filled cookies are one of the most drooled over goodies in the popular line of Little Debbie snacks. Good thing they're wrapped in plastic. The secret to cloning the light version of these mouthwatering sandwich cookies is in re-creating the soft, chewy consistency of the oatmeal cookies. To duplicate the texture, the cookies are slightly underbaked. For the filling, we just use marshmallow creme straight out of the jar; I found that this is the best way to get the taste and texture of the original's fat-free filling. Just be sure to eat these within a day or two of filling them, since the filling will begin to slowly creep from between the cookies. Also, keep these sandwich cookies wrapped in plastic or sealed in an airtight container so that they'll stay moist and chewy.

Makes 20 sandwich cookies
Nutrition Facts
Serving size: 1 sandwich cookie
Fat (per serving): 2.5g
Calories (per serving): 146
Total Servings: 20

• Cookies

• 3 1/2 tablespoons softened margarine

• 3/4 cup dark brown sugar

• 1/4 cup granulated sugar

• 1 tablespoon molasses

• 1 teaspoon vanilla

• 1/2 cup egg substitute

• 1 1/2 cups all-purpose flour

• 1 1/4 cups 1-minute Quaker Oats

• 3/4 teaspoon salt

• 1/2 teaspoon baking soda

• 1/4 teaspoon cinnamon

• Filling

• 1 (7-ounce) jar marshmallow creme

1. Preheat oven to 350 degrees

2. In a large bowl, cream together margarine, sugars, molasses, vanilla, and egg substitute with an electric mixer.

3. In a separate bowl, combine the flour, oats, salt, baking soda, and cinnamon.

4. Combine the dry ingredients with the wet ingredients and mix by hand.

5. Drop the dough by tablespoonfuls onto a well-greased baking sheet. The dough will be very tacky, so you may wish to moisten your fingers so that the dough does not stick. With moistened fingers, press down on the dough and form it into circles about 1/8 inch thick. The circles should be about 2 inches in diameter before baking. Bake for 6 to 8 minutes or until a couple of the cookies start to darken around the edges. They will still be very tender in the center until cool. Be careful not to overcook. When cooled, the cookies should be about 1/4 inch thick and very soft and chewy

6. When the cookies have completely cooled, assemble each creme pie by spreading about 1 1/2 tablespoons of marshmallow creme over the flat side of a cookie and press another cookie on top, making a sandwich. Repeat for the remaining cookies and filling.

More From This Book:

1. California Pizza Kitchen Vegetarian Pizza

2. Little Debbie Oatmeal Lights

3. Nabisco Honey Maid Grahams

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