Monday, May 10, 2010

Soft Olive Oil Lemon Sugar Cookies with Low-Fat Strawberry Cream Cheese Frosting Share Tags: dessert I have to be careful about the fats in my diet, so I created this healthy lower fat olive oil cookie. It is the perfect combination of the sweetness of strawberries, the sourness of lemons, and the tangy zip found only in Philadelphia Cream Cheese. It is soft, velvety, and healthy. Enjoy!!! Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 18 1/2 cup(s) of pure olive oil
1 cup(s) of low-fat vanilla yogurt
the juice of one lemon
the zest of 2 lemons
1/2 cup(s) of granulated sugar
1 large egg
1 tsp. of pure vanilla extract
2 3/4 cup(s) of all purpose flour
1 tsp. of baking soda
1/2 tsp. of salt
decorative sprinkles
Low-Fat Strawberry Cream Cheese Frosting
4 ounce(s) of 1/3 less fat Philadelphia Cream Cheese
2 tbsp. of strawberry jam (the redder,the better)
1 tsp. of pure vanilla extract
4 cup(s) of powdered sugar
1 pinch of salt
Preheat oven to 375°F. Coat cookie sheets with olive oil cooking spray.
In large mixer bowl add olive oil, yogurt, lemon juice, lemon zest, sugar, egg, and vanilla extract. Mix on medium speed for 1-2 minutes, or until smooth and creamy.
Add flour, baking soda, and salt. Mix on low speed until completely combined (dough should be a bit sticky).
Roll out onto a floured surface until dough is about 1/8 inch thick.Cut into desired shapes and place 2 inches apart onto prepared cookie sheets.
Bake for 10~12 minutes. Remove from oven and cool completely. Frost with Low Fat Strawberry Cream Cheese Frosting, and top with decorative sprinkles and enjoy!!!
Low-fat Strawberry Cream Cheese Frosting: In mixer bowl add cream cheese, jam, vanilla, and salt. Beat on low/medium speed until smooth.