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Betty Binder of Williamstown, Michigan uses Splenda and sugar-free gelatin to give these guilt-free cookies their sweetness. You can alter the gelatin flavor and color to your liking.
This recipe is:
Quick
Diabetic Friendly
Editor's Note: This recipe was tested with Splenda sugar blend.
Nutritional Analysis: 1 cookie equals 92 calories, 6 g fat (2 g saturated fat), 19 mg cholesterol, 56 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Originally published as Raspberry Sparkle Drop Cookies in Cooking for 2 Spring 2009, p35
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Reviewed on Dec. 10, 2011 by rinnylin
I make these for Marines my husband works with and they go crazy over them! Thinking about making them for the Christmas cookie contest. I don't use sugar free Jello anymore because it has a chemical-like taste to me. Easy to make but I can't "shape into balls" because the dough is gooey but I still manage to dip them in Jello.
Reviewed on Nov. 03, 2011 by triple_threat
Very easy and quick to make, and the results are delicious. Especially good for last-minute bake sales, parties, etc.
Reviewed on Apr. 16, 2011 by EnidL
Unfortunately this recipe did not work out. the cookies did not spread out and they were dry. I checked my ingredients twice.
Reviewed on Apr. 12, 2011 by Izabella
Very good and versatile recipe. I used whole wheat flour and oatmeal flour at different times making them and no one knew it wasn't regular flour. I am diabetic and my husband has a heart condition so substitution is the name of the game when coming to eating treats. The rest of the family likes the changes too. So enjoy they are good.
Reviewed on Apr. 12, 2011 by sandythebud329
These sound great and I would love to try them but with regular sugar. Is the measurement for regular the same as the Splenda? Thanks!
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