Easter Egg Fruit Sugar Cookies

This naturally sweetened Easter dessert combines the deliciousness of a sugar cookie with the color of fresh fruit for a healthy Easter dessert the whole family will love

Course Dessert

Cuisine American

Diet Diabetic, Low Calorie

Prep Time 10

Cook Time 25

Total Time 35

Servings cookies

Calories 218kcal

Author Erin Palinski-Wade

Equipment

Couple of mixing bowls
Easter egg shape cookie cutter
Baking pan

Ingredients

Dough

1 cup 1 cup whole wheat-white flour
1/4 tsp baking soda
1 tsp salt
2 Tbs non-fat Greek plain yogurt
1 egg
1/2 cup granulated sugar
1/2 tsp vanilla extract
4 Tbs unsalted butter room temperature
2 oz walnuts finely ground
2 Tbs chia or flax seeds save ½ of this mixture for toppings*

Frosting

1 cup non-fat plain Greek yogurt
3 Tbs powdered sugar
1/2 tsp vanilla extract

Toppings

1 kiwi peeled and diced
1 mango pitted and diced
1 pineapple spear diced
2 strawberries stemmed and diced

Instructions

Preheat oven to 350 degrees F.
In a mixing bowl, combine flour, baking soda and salt. Set aside.
In another bowl, mix together yogurt, egg, sugar, vanilla extract, and butter. Mix until smooth. Slowly stir and combine with dry ingredients. Fold in finely ground walnut mixture. Dough should start to form.
On a clean, floured surface place dough. Roll out flat. With an Easter egg shape cookie cutter, cut out 12-14 Easter egg shapes and place on a prepared baking pan. (You can also form egg shaped dough with your hands, I did and the sizes may vary)
Bake cookies for 15-25 minutes or until cookies feel firm or start to brown. Take out of oven and let cool completely.
While cookies are cooling, make yogurt frosting. In a small bowl, combine yogurt, powdered sugar and vanilla extract. Whisk until smooth.
Once cookies are cooled, frost with yogurt frosting and top with fruit and walnut mixture by creating fun designs. Enjoy immediately and HAPPY EASTER!

Notes

Nutrition Facts (per cookie): 175 calories, 30 g CHO, 5 g FAT, 5 g PRO, 20 mg sodium, 22 g sugar, 2 g fiber

Nutrition