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Raspberry Thumbprints
Source: Reprinted with permission from The Joslin Diabetes Gourmet Cookbook. Copyright © 1993 by Francis Towner Giedt, Bonnie Sanders Polin, and Joslin Diabetes Center. Joslin's cookbooks may be purchased from www.store.joslin.org.

Carb friendly cookies with raspberry filling.

Prep Time: 40 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 80.4
Total Carbs 12.5 g
Dietary Fiber 0.2 g
Sugars 5.0 g
Total Fat 2.8 g
Saturated Fat 0.5 g
Unsaturated Fat 0.0 g
Potassium 13.3 mg
Protein 1.0 g
Sodium 29.5 mg
Dietary Exchanges
1 Fat , 1/2 Other Carbs , 1/2 Starch
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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0 1/4 cup  margarine
3 tbsp  fructose sweetener
1 each  egg whites
1 tsp  vanilla extract
1.3333 cup  white cake flour
1 each  butter flavored cooking spray
5 tbsp  Fruit Spread, red raspberry, 100% fruit
  1. In a large bowl, cream together margarine and fructose until light and fluffy. Add egg white and vanilla; beat well. Stir in flour.
  2. Using your hands, form dough into a ball. Wrap in plastic wrap and chill for at least 30 minutes.
  3. Preheat the oven to 350°F (180°C). Shape dough into 1-inch (2.5cm) balls. Place 2 inches (5cm) apart on cookie sheet lightly sprayed with cooking spray.
  4. Using your thumb, press a hole in the center of each cookie.
  5. Bake for 8 to 10 minutes, until golden. Cool completely on wire racks.
  6. Spoon 1/2 teaspoon (2.5ml) fruit spread into center of each cookie. Store cookies in tightly covered container.

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