Total Time
Prep 10 mins
Cook 10 mins

Low fat (as cookies go), and the Splenda-Sugar Blend means they're lower in sugar, too. If you want to make them with just regular sugar, use 1-1/2 cups sugar instead of the 3/4 cup Splenda blend.

Ingredients Nutrition


  1. Stir together the yogurt through the lemon juice until well blended.
  2. Sift together the dry ingredients (flour through salt) and blend with the yogurt mixture until smooth.
  3. Drop batter by rounded teaspoonfuls onto greased cookie sheets.
  4. Bake at 375° for 8-10 minutes until the edges are slightly browned.
  5. Let cool slightly before removing from cookie sheets.


Most Helpful

My guests & I thought THESE WERE GREAT & my diabetic friends even picked up copies of the recipe! I did use a very rounded measure of zest, but other than that, your recipe was followed! WONDERFUL LEMON TASTE! Thanks for sharing! [Tagged, made & reviewed in the Diabetes Awareness Month Tag Game]

Sydney Mike November 13, 2008

I'm very sorry to be the first to give this a bad vote but I wasn't fond of these. They had very little flavor (I did cut back on the sugar, 1 cup instead of 1 1/2, which might have been a mistake) and an odd texture, kind of spongy. I added more lemon juice but it still had no lemon flavor.

CrazyKat April 08, 2007

These have a nice lemon flavor and remind me very much of what my grandmother called tea cakes. Not having the Splenda sugar blend for baking, I used 1/2 sugar and 1/2 Splenda with very good results.

PaulaG November 29, 2006

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