I had a bite of my daughter's ice cream. It was so sickening sweet that i had to get a drink of Water. I went home and made some SF Protein ice cream (Lemon Meringue flavor). It called for sugar free lemon Cookies. I went to three stores trying to find SF baked goods. There was maybe one SF pie on the shelf.

I ended up making my own cookies too! I just adapted my lemon shortbread recipe to be healthier. It's not lowfat by any means, but it's whole grain and sugar free. I didn't have whole grain flour so I had to use Trader Joes whole grain baking mix. It still worked, but was a little more salty that I would have liked. Here's the recipe if you want to try them.

! stick of butter

1 tbs of lemon zest

1/4 cup Splenda

1 tsp Torani SF Lemon Syrup

1 tsp Torani SF vanilla Syrup

1 1/4 cups whole wheat or whole grain flour (or TJ whole grain baking mix)

Cream butter and sugar substitute. Add zest and syrup. Slowly incorporate flour. Add a little more if dough is too wet. Turn out lightly floured board. Pat to about 1/4" or thickness you want your cookies. Cut your cookies either by knife or cookie cutter (I used a very small leaf shaped cookie cutter so my cookies are 1" long). Bake on ungreased cookie sheet for 15 minutes @ 325.

You don't need the Torani Syrup, but I felt I needed some more flavored sweetness with the baking mix. My recipe turned out 50 little shortbread cookies. According to My Fitness Pal, each cookie has 28 calories, 2 grams of fat and 2 grams of carbs.

Sounds yummy!

Butter and lemon makes everything yummy!

I have copied and pasted it to my hubby! the cook, yay!