Raspberry Crunch

By dietcherry

  • 1/2 cup fresh raspberries, crushed

  • 1 cup margarine

  • 1 cup sugar substitute

  • 2 teaspoons vanilla extract

  • 2 egg yolks

  • 2 1/2 cup sifted flour

  • 1 cup chopped pecans

  1. Place the raspberries in a blender and blend at low speed until crushed but not liquid. Place the margarine, sugar substitute, vanilla extract and yolks in a bowl. Beat at high speed until light and fluffy. Gradually stir in the flour as you continue to beat. When completely blended, shape into a ball and place in a plastic bag or plastic wrap. Put in the fridge and leave for 4 hours.

  2. Preheat the oven to 300 degrees. Remove the dough from the fridge. Shape the dough into 1" balls. Place the balls on a cookie sheet 1 1/2" apart. Using a wooden spoon,, make an indentation in the center of each cookie. Fill each cookie with 1 teaspoon of fresh, crushed raspberries. Bake the cookies for 20 minutes. Remove to cooling racks.


Nutritional Facts

Calories 55.9
Carbs 5.24g
Cholesterol 8.88mg
Fat 3.45g
Fiber .339g
Protein 1.06g
Sodium 20mg