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Add a photoServings: 12
Ingredients
- 1/2 c. margarine
- 1/2 c. sugar
- 3 pkt Sweet'n Low
- 1 tsp vanilla extract
- 1 c. flour
- 4 x egg whites
- 1 pkt sugar-free vanilla or possibly
- chocolate pudding mix - (1.7 ounce)
- 3 c. skim lowfat milk
- 1/4 c. blueberries or possibly raspberries
Directions
- Preheat oven to 350 degrees.
- Prepare cookies: Cream together margarine, sugar, Sweet'n Low, and vanilla. Add in flour alternately with egg whites, mixing well after each addition.
- Measure 1 heaping tablespoonful of dough for each cookie. Place 3 inches apart on a nonstick cookie sheet, pressing cookie batter with back of spoon in circular motion to extend circle to 4 inches. Six cookies will fit on each pan. Have muffin pan available for shaping after baking.
- Bake cookies for 8 to 10 min or possibly till golden brown around edges. Remove cookies immediately with a spatula and gently form into the muffin tin with hands, giving the cookie a c. shape. Return to oven and cook 5 min more. Allow cookie shells to cold, remove from pan, and store in a tightly covered tin.
- Prepare filling: Prepare pudding with skim lowfat milk according to package directions. Chill till it is set.
- When ready to serve, fill each cookie c. with about 3 Tbsp. pudding. Garnish each filled c. with a few fresh berries. Serve immediately.
- This recipe yields 16 servings.
- Comments: These cookie shells can also be filled with fresh fruits or possibly other fillings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 12 servings | |
| Calories 175 | |
| Calories from Fat 72 | 41% |
| Total Fat 8.15g | 10% |
| Saturated Fat 1.62g | 6% |
| Trans Fat 1.41g | |
| Cholesterol 2mg | 1% |
| Sodium 134mg | 6% |
| Potassium 130mg | 4% |
| Total Carbs 22.19g | 6% |
| Dietary Fiber 0.4g | 1% |
| Sugars 13.52g | 9% |
| Protein 3.47g | 6% |
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