In charge of dessert for a springtime get together? Try these deliciously soft cake cookies that are also packed with calcium and protein, thanks to a Greek yogurt base.
Makes 3 dozen cookies
1 cup (8 oz.) Vanilla 0% Chobani Greek Yogurt
3 tablespoons of sugar, divided
1/4 cup packed brown sugar
1 teaspoon almond extract
2 cup all-purpose flour
1-1/2 teaspoon baking powder
1/8 teaspoon salt
3 tablespoon sliced almonds
Preheat oven to 350°. In a medium bowl, cream the Chobani Greek Yogurt, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and almond extract. Combine the flour, baking powder and salt in a small bowl, gradually add to creamed mixture, and mix well.
Drop batter by rounded tablespoon onto an ungreased baking sheet (about 2 inches apart). Sprinkle each cookie with sugar. Press three almond slices into the center of each cookie.
Bake for 9 to 11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Calories 45, Calories from Fat 5, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 5mg, Sodium 35mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 5g, Protein 2g