Pudding In Cookie Flowers(Diabetic) – a delicious recipe with margarine, sugar, packets, vanilla, flour, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 360u00b0.
2
Prepare cookies.
3
Cream together margarine, sugar, Sweet 'N Low and vanilla.
4
Add flour alternately with egg whites mixing well after each addition.
5
Measure 1 heaping tablespoonful dough for each cookie.
6
Place 3 inches apart on a nonstick cookie sheet pressing batter with back of spoon in circular motion to extend circle to 4 inches.
7
Six cookies will fit on each pan.
8
Have muffin pan available to shape cookies after baking.
9
Bake cookies 8 to 10 minutes or until golden around edges.
10
Remove cookies immediately with a spatula and gently form into the muffin tin with hands, giving the cookie a cup shape. Return to oven and cook 5 minutes more.
11
Allow cookie shells to cool.
12
Remove from pan and store in a tightly covered tin.
481
kcal
Calories
11
g
Fat
77
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 c. margarine, 1/2 c. sugar, 3 packets Sweet 'N Low, 1 tsp. pure vanilla extract, and more.
Yes, Pudding In Cookie Flowers(Diabetic) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
