Sweet and Crunchy Low-Fat Cookie Recipe

Name: Sweet and Crunchy Low-Fat Cookie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup brown sugar; 3/8 cup margarine; 2 egg whites; 2 1/2 cups whole grain wheat flour; 1 cup part skim milk ricotta cheese; 1 teaspoon brown sugar; 1 dash ground cinnamon; 1/2 teaspoon vanilla; 4 cups sorbet; 25 fresh mint leaves

Servings: persons

1
Preheat oven to 350 degrees F.
2
In a mixing bowl, mix sugar and the margarine together and beat until creamy with no lumps.
3
Add egg whites and mix together until well blended.
4
Add flour and blend until incorporated.
5
Divide into 1-ounce balls and press the dough balls into fluted brioche tins or cookie molds.
6
Place into the preheated oven and bake for approximately 15 to 20 minutes or until the cookies are golden brown.
7
(Take care NOT to burn).
8
Unmold and set aside to cool on a rack.
9
Store in an air-tight container until ready to use.
10
Stores up to 1 month in a container or 3 months sealed and frozen.
11
Place the ricotta in a bowl and whip in the sugar, cinnamon and vanilla.
12
Put the filling in a pastry bag with a star tip and set aside.
13
Fill each cookie shell with 1 ounce of the sorbet and form a teaspoon size ricotta star into the center of each cookie.
14
Garnish each cookie with a mint leaf.

591

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup brown sugar, 3/8 cup margarine, 2 egg whites, 2 1/2 cups whole grain wheat flour, and more.

Yes, Sweet and Crunchy Low-Fat Cookie 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.

That's it — enjoy your meal!

Sweet and Crunchy Low-Fat Cookie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions