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flour baking soda salt light butter yogurt cheese sugar substitute recipe sugar eggs egg whites vanilla chocolate chips yogurt cheesecloth sugar sugar substitute
Viewed: 24 - Published at: 3 years agoIngredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons light butter
- 4 ounces yogurt cheese, recipe follows
- 3/4 cup sugar substitute (recommended: Splenda)
- 1 recipe Sugar Substitute Brown Sugar, recipe follows
- 2 eggs
- 2 egg whites
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips
- 1 pint plain yogurt
- Special Equipment: cheesecloth
- 1/4 cup sugar free maple syrup
- 1 cup sugar substitute (recommended: Splenda)
Method
- Preheat the oven to 350 degrees F.
- Line 2 sheet pans with a silicone baking mat or parchment paper and set aside.
- Alternatively, you can do this in 2 batches.
- Sift flour, baking soda, and salt together and set aside.
- In the bowl of an electric mixer, cream butter, yogurt cheese, and sugar substitutes until smooth.
- Reduce mixer speed to low and add the eggs, egg whites, and vanilla and blend until incorporated.
- With mixer still on low speed, add flour mixture and blend until incorporated.
- Fold in chocolate chips.
- Drop batter, in 1 tablespoon-size balls, onto the prepared sheet pan, about 2 inches apart.
- Flatten cookies a little with the back of a fork.
- Bake for 10 minutes or until golden brown and crispy.
- Let cool on a metal rack.
- Line a strainer with cheesecloth.
- Place the strainer over a bowl.
- Pour the yogurt into the cheesecloth.
- Cover and refrigerate for at least 2 hours, or overnight.
- Discard the liquid in the bowl.
- Yield: about 1 1/2 to 1 3/4 cups
- Mix together the syrup and sugar substitute.
- Stir until sugar substitute is dissolved.
