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Chocolate Cherry Cookies

Source of Recipe

Diabetic Cooking Magazine – 2002
Exchanges
Yield: 20 cookies

1 pkg. (8 oz.) sugar-free low-fat chocolate cake mix
3 T. fat-free (skim) milk
1/2 tsp. almond extract
10 maraschino cherries, rinsed, drained and cut into halves
2 T. white chocolate chips
1/2 tsp. vegetable oil

Beat cake mix, milk and almond extract in a medium bowl on low speed. Increase speed to medium when mixture looks crumbly; beat 2 minutes or until smooth dough forms. Coat hands with cooking spray. Shape dough into 1-in. balls.

Place balls 2-1/2-in. apart on baking sheets sprayed with nonstick cooking spray. Flatten each ball slightly. Place cherry half in center of each cookie.

Bake at 350º for 8-9 minutes or until cookies lose their shininess and tops begin to crack. Remove to wire racks to cool completely.

Heat white chocolate chips and oil in a small saucepan over very low heat until chips melt. Drizzle over cookie. All to set before serving.

One cookie equals: 54 calories…1 gm fat (trace saturated)…12 gm carbohydrate…0 mg cholesterol…0 fiber…1 gm protein…9 mg sodium ++++ Exchanges: 1 starch