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Sugar Free Strawberry Shortcake
Source: Murray Sugar Free

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

Prep Time: 30 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 14 servings
Amount Per Serving
Calories 86.6
Total Carbs 15.9 g
Dietary Fiber 0.8 g
Sugars 3.4 g
Total Fat 2.5 g
Saturated Fat 0.7 g
Unsaturated Fat 0.0 g
Potassium 48.1 mg
Protein 1.3 g
Sodium 73.0 mg
Dietary Exchanges
1/2 Fat , 1/2 Fruits , 1 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  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.

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