Gingerbread cut out cookies

1/2c shortening
1/4 maragrine
2 tbsp honey
1/4 c brown sugar
1/4 c molasses
1 pkg cook and serve vanilla pudding
2 tsp baking powder
1 3/4c wheat starch
1/4 c corn starch
1 tbsp fine metamucil
1/2 tsp salt
1 1/2 tsp ginger
2 tsp cinnamon

Cream together shortening, margarine, honey and sugar.  Add pudding mix and mix thoroughly.  Add combine dry ingredients.  Dough should hold together, but not be sticky or crumbly.  If too crumbly, add some water 1 tbsp at a time.

Refrigerate for several hours.

Preheat oven to 350°F.  Roll out dough onto wax paper or pastry paper.  Cut into cute shapes.  Place on cookie sheet and bake for about 8 minutes.

Cool.  Frost if desired.

The protein content per cookie varies depending on the size, but the entire recipe has only about 1.5 grams.
 
 
 
 
 
 

Lemon bars

Foundation
 ³/4 c wheat starch
 ¹/4 c corn starch
 1 tbsp fine metamucil
 ¹/4 c powdered sugar
 ¹/2 c margarine

Filling
 1 pkg cook and serve type lemon pudding
 ¹/2 c sugar
 ¹/2 c non-dairy creamer
 1 tsp baking powder

Mix foundation ingredients together with a pastry knife until it is the consistancy of sticky pie crust dough.  Press into an ungreased 8x8 pan and bake at 350°F for about 15 minutes.

Whisk together filling ingredients until smooth.  Pour over hot crust and bake an additional 25 minutes.

Cool.  Dust lightly with about 1tbsp of powdered sugar if desired.  Cut into squares.