Ingredients:
1/2 cup lemon low fat yogurt
3/4 cup Splenda Sugar Blend for Baking
1/3 cup vegetable oil
2 large eggs, beaten
1 teaspoon freshly grated lemon zest
1 teaspoon fresh lemon juice
2 2/3 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
Directions:
Stir together the yogurt through the lemon juice until well blended.
Sift together the dry ingredients (flour through salt) and blend with the yogurt mixture until smooth.
Drop batter by rounded teaspoonfuls onto greased cookie sheets.
Bake at 375F for 8-10 minutes until the edges are slightly browned.
Let cool slightly before removing from cookie sheets.
Servings: 30
Time preparation: 10 min.
Time total: 20 min.