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Cheesecake Cookies
Yield: 16 servings
5
1
8
2
1
1
1
1
1
tablespoons butter, softened
cup oat flour
ounces cream cheese, softened
tablespoons heavy cream
/2 teaspoon vanilla extract
/3 cup Brown Sugar Twin, packed
/2 cup Splenda
egg
tablespoon lemon juice
Heat oven to 350 degrees F.
In a medium bowl blend thoroughly butter, Brown Sugar Twin and flour with a fork until mixture
resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an
8
−inch square baking dish; bake for 15 minutes.
In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, heavy
cream, lemon juice and vanilla extract. Spread over the baked crust and sprinkle with remaining
brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour.
Per Serving: 91 Cal (77% from Fat, 6% from Protein, 17% from Carb); 2 g Protein; 9 g Tot Fat; 5 g
Carb; 1 g Fiber; 15 mg Calcium; 0 mg Iron; 89 mg Sodium; 40 mg Cholesterol
Cheesecake Cookies
28
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