Name: Frozen Sugar Cookie Sandwiches
Cook time: 1 h 10 min
Yield: 18

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Portions:
18

Serving Size:
1 sandwich

Diet Types:

CKD non-dialysis
Diabetes
Dialysis

Ingredients

1 cup unsalted butter
8 ounces low fat cream cheese
2-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1-1/2 cup Splenda® No Calorie granular sweetener
1 large egg
2 teaspoons vanilla extract
1/2 cup granulated sugar
3 cups Reddi-Wip® Fat Free Dairy whipped topping

Preparation

Preheat oven to 375° F. Set butter and cream cheese out to soften.
In a medium bowl, mix flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together butter and Splenda until smooth. Beat in egg and 1 teaspoon vanilla.
Gradually blend in dry ingredients.
Form teaspoons of dough into balls, and place on ungreased cookie sheet. Flatten the dough ball by pressing down with the bottom of a glass.
Bake 8 to 10 minutes, or until golden. Remove from oven and let stand until completely cool.
With a mixer beat cream cheese, sugar and the remaining vanilla extract. Gently fold in the whipped topping.
Spread cream cheese mixture on half of the cookies, then top each with the remaining cookies to form a sandwich.
Wrap each cookie in foil and place in the freezer for 1 hour or until ready to eat.

Helpful hints

Place the cream cheese mixture in a plastic bag, snip off one tip, and pipe the filling onto the cookie.

Nutrients per serving

Calories 237

Protein 4 g

Carbohydrates 26 g

Fat 13 g

Cholesterol 46 mg

Sodium 142 mg

Potassium 71 mg

Phosphorus 58 mg

Calcium 45 mg

Fiber 0.5 g

Renal and renal diabetic food choices

1 starch
2-1/2 fat
1/2 high calorie

Carbohydrate choices

Submitted by: DaVita renal dietitian Rachel from Illinois.

Related Tags: Bake Cookies Easy Freezer Independence Day Lower Protein

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