Almond Fudge Rounds
Even though this low-calorie cookie recipe is made with egg whites and plain low-fat yogurt, the cookies still taste rich and sweet.
Tip: If using a sugar substitute, we recommend Splenda(R) Brown Sugar Blend to substitute for the brown sugar. Follow package directions to use product amount equivalent to 3/4 cup brown sugar. If making Almond Fudge Rounds, make an indentation in the center of each dough ball before baking using the back of a small round measuring spoon; after baking press indentation again as directed. Nutrition Per Serving with Substitute: same as below, except 66 cal., 44 mg sodium, 8 g carb.
Variation: Mint Fudge Rounds: Prepare as directed, except substitute mint extract for the almond extract and omit the almonds. After dough balls are placed on cookie sheets, use the bottom of a glass very lightly coated with nonstick cooking spray to slightly flatten dough balls. Bake as directed. Melt white chocolate and shortening as directed; lightly drizzle over cooled cookies. If desired, place a fresh mint leaf on each cookie. If desired, lightly sift powdered sugar over cookies. Nutrition Facts per Serving: 65 cal., 2 g total fat (1 g sat. fat), 5 mg chol., 46 mg sodium, 10 g carbo., 0 g dietary fiber, 1 g protein. Exchanges: 0.5 other carbo., 0.5 fat. Carb choices: 0.5. Nutrition Facts per Serving with Substitute: same as below, except 58 cal., 44 mg sodium, 7 g carbo.
1/2 fat, 1/2 other carbohydrate