A version of the ever popular Mexican Wedding Cakes that uses Pure Via sweetener in place of sugar, but still delivers the wonderful flavor you expect the cookie to have.
Makes 30 cookies
1/2 cup (125 mL) salted butter, softened
24 packets Pure Via sweetener
1/3 cup (75 mL) unsweetened applesauce
2 large egg whites
4 teaspoons (20 mL) lemon juice
4 teaspoons (20 mL) vanilla extract
1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) cornstarch
1/4 teaspoon (1 mL) salt
Preheat oven to 350°F (180°C). Spray cookie sheets with cooking spray; set aside.
Nutritional information (per serving)
Beat butter and Pure Via until well blended.
Mix in applesauce, egg whites, lemon juice and vanilla. Blend in flour, cornstarch and salt until combined.
Drop dough by teaspoonfuls onto prepared cookie sheets. Spread into 2-inch diameter circles.
Bake 10 to 11 minutes. Let cool on cookie sheet 2 minutes. Remove using a thin metal spatula. Cool completely on wire rack.
Calories 54; Protein 1g; Carbohydrates 6g; Fat 3g; Cholesterol 8mg; Sodium 24mg
Fat – 1/2; Starch – 1/4
Calorie Reduction: 49%
Carbohydrate Reduction: 54%