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


Recipe Summary test

25 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

1 triangle
90 calories; protein 1g; carbohydrates 9.7g; dietary fiber 0.3g; sugars 3g; fat 5.3g; saturated fat 2.5g; cholesterol 7.1mg; vitamin a iu 192.7IU; vitamin c 0.2mg; folate 25.5mcg; calcium 4.8mg; iron 0.4mg; magnesium 2.1mg; potassium 15.9mg; sodium 36.7mg.

1 fat, 1/2 other carbohydrate