Instructions:
Preheat the oven to 375 degrees.
Lightly coat two 12-mold
madeleine pans or mini-muffin pans with vegetable cooking spray and lightly
flour the molds.
Place the pecans in a pie
plate and toast in the oven until fragrant, about 8 minutes. Let cool,
then chop.
In a medium bowl, sift the
cake flour with the baking powder, salt and all but 2 1/2 tablespoons of
the confectioners' sugar.
Puree the bananas in a food
processor or mixer. Add the egg whites, melted butter and vanilla and process/mix
until blended. Add the dry ingredients and mix until combined, then gently
fold in pecans.
Divide the mixture among
the 24 mini-muffin or madeleine molds and bake for about 12 minutes, or
until puffed and browned. Cool cookies and dust with the remaining 2 1/2
tablespoons of confectioners' sugar.
Nutrition Facts:
Amount Per Serving:
24
Calories 57 g
Fat 1.5 g,
Cholesterol mg,
Sodium mg,
Courtesy Of: http://www.advocatehealth.com
|
