A healthy take on the traditional pastry dessert. In this recipe, high-fat, high-calorie pastry and filling are replaced with tempting Lemon Crisps, melon slices and light dessert topping. Source: Diabetic Living Magazine

Diabetic Living Magazine


Lemon Crisps:


Instructions Checklist
  • To prepare Lemon Crisps: Preheat oven to 375 degrees F. In a small bowl, beat softened butter with an electric mixer on medium speed for 30 seconds. Add sugar, lemon peel, baking powder, vanilla, and salt; beat until combined. Add refrigerated or frozen egg product, thawed, or 1 egg white; beat until combined. Using 1-1/4 cups cake flour or all-purpose flour, beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (or knead gently until combined). Shape dough into a ball. On a lightly floured surface, roll dough to 1/16 to 1/8 inch thickness. Using a 2 1/2-inch round scalloped cutter, cut out dough. Place on ungreased cookie sheets. Bake for 6 to 8 minutes or until edges are very lightly browned. Transfer cookies to wire racks; let cool.

  • To assemble dessert, place one of the Lemon Crisps on each of six dessert plates. Arrange half of the melon on Lemon Crisps on plates and top with one-third of the dessert topping. Top each with a second Lemon Crisp. Top with the remaining melon and half of the remaining dessert topping. Top each with a third Lemon Crisp. Dollop with the remaining dessert topping.

  • If desired, garnish with lavender buds.


Tips: We do not recommend sugar substitutes for this recipe.

Store the remaining Lemon Crisps in an airtight container at room temperature for up to 3 days or freeze for up to 6 months. For a quick-and-easy dessert, serve the Lemon Crisps plain or crumble them over plain low-fat yogurt and assorted fruit.

Nutrition Facts

194 calories; 7.4 g total fat; 4.9 g saturated fat; 17 mg cholesterol; 111 mg sodium. 76 mg potassium; 28.6 g carbohydrates; 0.6 g fiber; 9 g sugar; 2.5 g protein; 732 IU vitamin a iu; 6 mg vitamin c; 69 mcg folate; 14 mg calcium; 2 mg iron; 6 mg magnesium;