Source: Murray Sugar Free

Murray's Sugar Free Shortbread Cookies topped with a light cream cheese mixture and strawberries.

Servings

1 cup tap water
1 oz mint (enough for garnish)
1 cup balsamic vinegar
2 tbsp fresh lemon juice
8 oz low fat cream cheese
1 tsp fresh lemon peel , grated
0.5 tsp vanilla extract
1.5 cup fresh sliced strawberries (21 strawberries)
1 cup SPLENDA® No Calorie Sweetener, granulated
0.5 cup SPLENDA® No Calorie Sweetener, granulated
1 tbsp SPLENDA® No Calorie Sweetener, granulated
6 oz Cookies, shortbread, sugar free (1 pkg)

1 In small saucepan combine water and 1 cup Splenda® Granular. Bring to boiling. Place 1/2 cup Splenda® Granular in shallow pan. Using tongs dip mint leaves in boiling water mixture. Coat with dry Splenda® Granular. Let dry on wax paper.
2 In small saucepan combine vinegar and lemon juice. Bring to boiling. Gently boil over medium heat about 12 minutes or until syrupy and reduced to 1/3 cup liquid. Remove from heat.
3 In small mixer bowl combine cream cheese, 1 tablespoon Splenda, lemon peel and vanilla. Beat on medium speed of electric mixer until fluffy.
4 Pipe or spoon cream cheese mixture on top of cookies. Top with strawberries. Drizzle with vinegar mixture. Garnish with mint leaves. Serve immediately.