Dessert

Cranberry-Pineapple Drop Cookies is for Dessert.

Cranberry-Pineapple Drop Cookies takes 4000 minutes to prepare.

Cranberry-Pineapple Drop Cookies takes 30 minutes to cook.

Cranberry-Pineapple Drop Cookies makes 72 servings.

The ingredients for Cranberry-Pineapple Drop Cookies are:

? cup salted butter, softened
? cup shortening
1 cup sugar
12 packets Truvia
? cup plain non-fat Greek yoghurt or low fat (not fat free) sour cream
? tsp lemon extract
1 tbsp vanilla
8 oz silken tofu, pureed
16 oz crushed pineapple, well drained
2 ? cups flour
2 cups whole wheat flour
? cup coconut flour
? tsp ground ginger
? tsp salt
1 tsp baking powder
1 tsp baking soda
2 cups sweetened dried cranberries
1 cup diced dried pineapple
coarse sugar, for topping

Here is how you make Cranberry-Pineapple Drop Cookies:

In a large bowl, cream butter, shortening and sugar until they?re light and fluffy.Add the sour cream, extracts and pureed tofu, beating well.Stir in the drained, crushed pineapple.Gradually blend in the flours, ginger, salt, baking powder and baking soda.Fold in the cranberries and pineapple.Wrap in plastic and refrigerate at least overnight (up to 1 week)Preheat the oven to 350F and line a cookie sheet with Silpat.Scoop balls of dough onto the sheet, sprinkle with coarse sugar and flatten slightly with damp fingertips.Bake 25-26 minutes, until golden and firm (these are cakey).Cool ten minutes on the cookie sheet before moving to a wire rack.Serving Size: Makes about 6 dozenNumber of Servings: 72Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Cranberry-Pineapple Drop Cookies is:

• Servings Per Recipe: 72
• Amount Per Serving
• Calories: 89.1

• Total Fat: 3.0 g
• Cholesterol: 3.5 mg
• Sodium: 13.9 mg
• Total Carbs: 14.7 g
• Dietary Fiber: 1.2 g
• Protein: 1.6 g