I got this idea from a Lemon-Raspberry Cheesecake recipe by Stacey Crawford over at Beauty and the Foodie. I made some raspberry sauce to keep on hand for a variety of uses as well as some lemon cookies this week and thought I’d combine the two. What a WONDERFUL decision! Delicious flavor combo, Stacey! These are OK for all folks who have reached Phase 2 Atkins or beyond. Keto fans can enjoy them if the carbs fit your daily limit. These cookies would not be suitable for Primal or Paleo followers.
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1 recipe my Raspberry Coulis
1 recipe my Lemon Cookies
DIRECTIONS: Make the cookies per that recipe’s instructions and chill. Make the Raspberry Coulis per that recipe’s instructions and chill. When ready to serve, remove them from the refrigerator and place 1/2 tsp. of the raspberry coulis atop each cookie and plate decoratively. Enjoy at once! If these are held over, the sauce may run off the top, but that won’t affect the flavor. 🙂
NUTRITIONAL INFO: Makes 36 little cookies, each contains:
7.1 g fat
3.6 g carbs, 1.8 g fiber, 1.8 g NET CARBS
2.0 g protein
375 mg sodium