Sugar-Free Strawberry Shortcake Cookies

Prep Time
30 minutes


Ingredients
1 cup water*

1 cup Splenda® Granular (sugar substitute)*

1/2 cup Splenda® Granular (sugar substitute)*

42 fresh mint leaves

1 cup balsamic vinegar

2 tablespoons lemon juice

1 package (8 oz.) reduced-fat cream cheese

1 tablespoon Splenda® Granular (sugar substitute)

1 teaspoon grated lemon peel

1/2 teaspoon vanilla

1 package (6 oz.) Murray® Sugar Free Shortbread
21 strawberries, sliced



Directions
1. In small saucepan combine water and 1 cup Splenda® Granular. Bring to boiling. Place 1/2 cup Splenda® Granular in shallow pan. Using tongs dip mint leaves in boiling water mixture. Coat with dry Splenda® Granular. Let dry on wax paper.*

2. In small saucepan combine vinegar and lemon juice. Bring to boiling. Gently boil over medium heat about 12 minutes or until syrupy and reduced to 1/3 cup liquid. Remove from heat.

3. In small mixer bowl combine cream cheese, 1 tablespoon Splenda, lemon peel and vanilla. Beat on medium speed of electric mixer until fluffy.

3. Pipe or spoon cream cheese mixture on top of cookies. Top with strawberries. Drizzle with vinegar mixture. Garnish with mint leaves. Serve immediately.

*Note: If desired, omit dipping mint leaves in boiling water and Splenda® Granular mixture. Also omit coating mint leaves with dry Splenda® Granular. Just use fresh mint leaves for garnish.

Servings: 14

Serving size: 3 cookies

Cals: 110
Fat: 5
Sat Fat: 2
Trans Fat: 1
Cholesterol: 10
Sodium: 115
Carb: 70
Dietary Fiber: 1
Sugars: 4
Protein: 3
Vitamin A: 2
Vitamin C: 8
Calcium: 2
Iron: 2

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