Looking for a unique, diabetes-friendly desert? This shortbread, flavored with rosemary and topped with a white chocolate drizzle, is ready in just 40 minutes. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 375 degrees F. In a large bowl whisk together flour, sugar, rosemary and orange peel. Using a pastry blender, cut in butter and vegetable oil spread until mixture resembles fine crumbs and starts to cling. Using your hands, knead the mixture for several minutes until smooth; form into a ball.

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  • Shape into a 9-inch square, using a rolling pin to flatten to approximately 1/8-inch thickness. Cut square into nine equal squares. Cut each square diagonally in half to form two triangles. Separate and transfer to a cookie sheet.

  • Bake about 12 minutes or until bottoms of triangles are starting to brown. Transfer cookies to a wire rack and cool completely. Drizzle tops with white chocolate and let stand until set.

Tips

Tip: If using a sugar substitute, choose from Splenda(R) Granular or Sweet'N Low(R) bulk or packets in place of granulated sugar. Follow package directions to use product amount that's equivalent to 3 tablespoons granulated sugar. Nutrition analysis per serving: same as below except 83 calories, 8 g carbohydrate.

Nutrition Facts

90 calories; 5.3 g total fat; 7 mg cholesterol; 37 mg sodium. 9.7 g carbohydrates; 1 g protein; Full Nutrition