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Raspberry Yogurt Breakfast Cookies

<p>Start your morning off with these delightfully tart and sweet Raspberry Yogurt Breakfast Cookies that highlight summer berries with a lemon infused icing.</p>
8 Servings Recipe By

Ingredients

  • 1 cup Brown Sugar
  • 1 1/2 cups Greek Yogurt, Vanilla
  • 1 individual beat Egg
  • 1 teaspoon juice Lemon Juice #1
  • 1 cup Flour, All-Purpose #1
  • 1 cup Flour, Whole Wheat
  • 2 teaspoons Baking Soda
  • 1/2 teaspoons Salt
  • 2 cups Raspberries
  • 1/4 cups Flour, All-Purpose #2
  • 1 cup Powdered Sugar
  • 3 teaspoons juice Lemon Juice #2
  • 1/4 cups Milk
  • 1 tablespoon zest Lemon

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4 cookies
  • 364 Calories
  • 3g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 31mg Cholesterol
  • 463mg Sodium
  • 77g Total Carb
  • 4g Fiber
  • 46g Total Sugars (Includes 40g Added Sugars)
  • 10g Protein
  • 15 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl, combine brown sugar and yogurt.
  2. Add egg and lemon juice #1. Stir until combined.
  3. In a separate bowl, whisk together white flour #1, whole wheat flour, baking soda and salt.
  4. Stir flour mixture into wet yogurt mixture.
  5. Gently dust fresh raspberries with flour #2 and fold into batter.
  6. Drop dough by rounded tablespoon onto parchment paper lined baking sheets.
  7. Bake at 375F for 10 minutes, until cookies just start to brown on edges.
  8. Meanwhile, prepare frosting. Whisk together powdered sugar, lemon juice #2, and milk.
  9. Gently fold in lemon zest.
  10. Dip cooled cookies into frosting and let set until frosting has dried.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl, combine brown sugar and yogurt.
  2. Add egg and lemon juice #1. Stir until combined.
  3. In a separate bowl, whisk together white flour #1, whole wheat flour, baking soda and salt.
  4. Stir flour mixture into wet yogurt mixture.
  5. Gently dust fresh raspberries with flour #2 and fold into batter.
  6. Drop dough by rounded tablespoon onto parchment paper lined baking sheets.
  7. Bake at 375F for 10 minutes, until cookies just start to brown on edges.
  8. Meanwhile, prepare frosting. Whisk together powdered sugar, lemon juice #2, and milk.
  9. Gently fold in lemon zest.
  10. Dip cooled cookies into frosting and let set until frosting has dried.
  11. After frosting has set, divide between indicated number of gallon freezer storage bags.
  12. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Enjoy at room temperature.

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