If you have been following along, you might remember that my kids decorated these boxes for my dad for his birthday. They want to fill them with treats - my kids have been very into baking lately. My father, however, can't have sugar due to his diabetes. I am always finding recipes that use a sugar substitute but most of them are not very tasty. These, however, take the cake. Or the rugelah, as the case may be.
We also made sugar-free peanut butter chocolate chip cookies that you can see here and some oatmeal chocolate chip cookies that I will be sharing soon.
Here is what you need for the dough:
- 1 cup reduced calorie margarine - we used Smart Balance (or maybe Smart Beat, I can never remember what it is called)
- 8 ounces reduced fat cream cheese
- 3 cups flour
Mix all until smooth, wrap in plastic wrap and chill for an hour.
For the filling:
- 2 tablespoons cocoa
- 1/2 cup Splenda Sugar Blend
- 1/2 cup oil
Mix all and set aside.
Preheat the oven to 350 degrees. Following the directions for these rugelach here, shape your sugar-free rugelach and place them on a greased cookie sheet.
The only difference here is that instead of dividing the dough into four sections, I divided it into three - and when it came to cutting the triangles, instead of cutting each circle of dough into 16 triangles, I only cut these into 8 triangles. Yes, there were fewer rugelach in the end, but I was getting verrrry tiiiired.
Bake at 350 degrees for 20 minutes. Allow to cool completely and freeze until your dad's birthday. Or you know, eat them now. Either way works.
We also made sugar-free peanut butter chocolate chip cookies that you can see here and some oatmeal chocolate chip cookies that I will be sharing soon.
Here is what you need for the dough:
- 1 cup reduced calorie margarine - we used Smart Balance (or maybe Smart Beat, I can never remember what it is called)
- 8 ounces reduced fat cream cheese
- 3 cups flour
Mix all until smooth, wrap in plastic wrap and chill for an hour.
For the filling:
- 2 tablespoons cocoa
- 1/2 cup Splenda Sugar Blend
- 1/2 cup oil
Mix all and set aside.
Preheat the oven to 350 degrees. Following the directions for these rugelach here, shape your sugar-free rugelach and place them on a greased cookie sheet.
The only difference here is that instead of dividing the dough into four sections, I divided it into three - and when it came to cutting the triangles, instead of cutting each circle of dough into 16 triangles, I only cut these into 8 triangles. Yes, there were fewer rugelach in the end, but I was getting verrrry tiiiired.
Bake at 350 degrees for 20 minutes. Allow to cool completely and freeze until your dad's birthday. Or you know, eat them now. Either way works.
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