Raspberry Crunch

By dietcherry

Ingredients
  • 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

Directions
  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.

  3. YIELDS 48 COOKIES.


Nutritional Facts

Servings
1
Calories 55.9
Carbs 5.24g
Cholesterol 8.88mg
Fat 3.45g
Fiber .339g
Protein 1.06g
Sodium 20mg

dessert