Gingersnap Cream Cookie Cups

Name: Gingersnap Cream Cookie Cups
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 2-1/2 dozen.
Ingredients: 1-1/2 cups all-purpose flour; 1/2 cup whole wheat flour; 1/3 cup sugar; 1-1/2 teaspoons ground ginger; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 large egg; 1/4 cup canola oil; 1/4 cup unsweetened applesauce; 1/4 cup molasses; FILLING:; 4 ounces reduced-fat cream cheese; 1/2 cup confectioners' sugar; 3/4 teaspoon vanilla extract; 1/2 cup heavy whipping cream, whipped

Whole wheat flour gives a rustic look to little tassies that are big on flavor. The velvety, rich filling is a delectable contrast to the cookie cup.—Rebekah Radewahn, Wauwatosa, Wisconsin

Ingredients

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg
1/4 cup canola oil
1/4 cup unsweetened applesauce
1/4 cup molasses
FILLING:
4 ounces reduced-fat cream cheese
1/2 cup confectioners' sugar
3/4 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped

Directions

In a large bowl, combine the flours, sugar, ginger, baking soda, cinnamon and salt. In another bowl, combine the egg, oil, applesauce and molasses; add to dry ingredients. Stir until dough forms a ball. Roll into 1-in. balls. Press onto the bottoms and up the sides of miniature muffin cups greased with cooking spray.
Bake at 350° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely.
For filling, in a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth; fold in whipped cream. Spoon 2 teaspoons into each cup.

Nutrition Facts

1 cookie: 97 calories, 4g fat (2g saturated fat), 15mg cholesterol, 102mg sodium, 13g carbohydrate (6g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.