Total Time
5mins
Prep 5 mins
Cook 0 mins

I wanted to make this so my diabetic son can have a try - using splenda instead of sugar.

Directions

  1. In a medium bowl, using an electric mixer, beat the mascarpone at medium speed with the cream, splenda and vanilla until firm peaks form.
  2. Fill a pastry bag fitted with a 1/2-inch star tip with the filling. Carefully pipe the mascarpone cream into both ends of the cookies, finishing with a small rosette at each end.
  3. Enjoy!

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