16 oz. plain nonfat yogurt
1/2 c. corn oil
3 egg whites, well beaten
1 c. light brown sugar
3 c. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. baking soda
1 tsp. baking powder
2 Tbsp. grated lemon rind
1 c. nuts, chopped
1/2 c. raisins

May need to add 1/2 cup low-fat milk.

Preheat oven to 425°. In a large bowl, combine yogurt, oil, egg whites and sugar; mix thoroughly, but don't beat. Add flour and dry ingredients; stir in nuts and raisins and lemon rind. Drop by teaspoons on ungreased baking pan. Bake 8 to 10 minutes or until golden brown. Makes 3 to 4 dozen cookies.

Note: The recipe calls for using an ungreased cookie sheet, but you may need to spray the sheet with vegetable spray. These are low sodium, low cholesterol cookies.

This recipe was also submitted by CEB.