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Nutritional Info
  • Servings Per Recipe: 44
  • Amount Per Serving
  • Calories: 100.4
  • Total Fat: 3.2 g
  • Cholesterol: 18.5 mg
  • Sodium: 80.6 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 0.3 g
  • Protein: 2.2 g

View full nutritional breakdown of Lemon Ricotta Cookies with Lemon Glaze calories by ingredient
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Lemon Ricotta Cookies with Lemon Glaze

Submitted by: KYAHSMUM

Introduction

The original recipe comes from Redbook Magazine (June 2009). I love lemon, so I tweeked it to fit my restricted diet. The original recipes calls for 2 c sugar (replaced with Splenda) and whole milk ricotta cheese (replaced with park skim ricotta cheese. The original recipe had 119 calories, 3.9 g fat, , 2.3 g saturated fat, .2 g polyunsaturated fat, 1.1 g monounsaturated, 21 g cholesterol, 77.1 mg sodium, 26 g potassium, 19.2 g carbs, .3 g dietary fiber, 13.1 g sugar, and 2.3 g protein. The original recipe comes from Redbook Magazine (June 2009). I love lemon, so I tweeked it to fit my restricted diet. The original recipes calls for 2 c sugar (replaced with Splenda) and whole milk ricotta cheese (replaced with park skim ricotta cheese. The original recipe had 119 calories, 3.9 g fat, , 2.3 g saturated fat, .2 g polyunsaturated fat, 1.1 g monounsaturated, 21 g cholesterol, 77.1 mg sodium, 26 g potassium, 19.2 g carbs, .3 g dietary fiber, 13.1 g sugar, and 2.3 g protein.
Number of Servings: 44

Ingredients

    COOKIES:
    2.5 c all-purpose flour
    1 tsp baking powder
    1 tsp salt
    1 stick (1/2 c) butter, softened
    2 c Splenda baking mix
    2 large eggs
    16 oz part-skim ricotta cheese
    3 Tbl fresh lemon juice
    zest from 1 whole lemon

    GLAZE:
    1.5 c powdered sugar
    3 Tbl fresh lemon juice
    zest from one lemon, grated

Directions

Heat oven to 375 F. Line 2 baking sheets with parchment paper.

COOKIES:
In a medium bowl, combine flour, baking powder and salt. Set aside. In a large bowl, combine butter and Splenda. Using an electric mixer, beat mixture until light and fluffy (3 minutes). Add eggs, 1 at a time, beating until incorporated. Add ricotta, lemon juice, and zest and beat to combine. Stir in dry ingredients. Spoon 2 Tbl of dough for each cookie, onto prepared baking sheets. Bake 15 minutes, until slightly golden on the edges. Remove from oven and let cookies rest, on baking sheets, for 20 minutes.

GLAZE:
In a small bowl, combine powdered sugar, lemon juice and zest and stir until smooth. Spoon 1/2 tsp onto each cookie, and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack in an airtight container.

Number of Servings: 44

Recipe submitted by SparkPeople user KYAHSMUM.






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