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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A sugar-free strudel cookie that is definitely not lacking in flavor. For a richer cookie, substitute sour cream for the plain yogurt. Yum! Very the jam flavor to suit your tastes. Ingredients:
2 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1 cup butter |
1 egg, beaten |
1 cup plain yogurt |
2 (1 gram) packets aspartame sweetener |
1 1/2 cups sugarless raspberry jam |
1/2 cup raisins |
1 cup chopped walnuts |
1 egg, beaten |
Directions:
1. Sift together flour, baking powder, and sugar substitute. Cut in the margarine until mixture resembles a coarse meal. Add yogurt and egg; mix together to form a firm dough. If dough is too sticky, add a little more flour. Refrigerate dough overnight.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Divide dough into three pieces. On a clean, floured surface, roll out each piece of dough to 1/8 inch thickness. Spread with the sugarless jam, then sprinkle with the nuts and raisins. Roll the dough up tightly like a jelly roll. Brush each roll with beaten egg, and bake for 10 to 15 minutes. Rolls should be golden brown. While they are still hot, cut on a diagonal into 1 inch thick slices, and let cool.
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