Calories: 20.1kcal
Equipment
- hand grater
- hand mixer
- cookie sheets
- small cookie scooper
- cooling racks
- parchment paper
Ingredients
- 1 box Pillsbury sugar free yellow cake mix
- 15 oz fat free ricotta
- 2 egg whites or 1 whole egg - I used egg whites
- zest from a large orange
- 2 tbsp orange juice, that's what my orange yielded
- ½ c water
- 2 tbsp additional water
Instructions
- Preheat the oven to 350℉.
- Zest the orange and set the zest aside until you are ready for it.
- Juice the orange and take note of how much juice you collected. If your orange yielded a lot of juice, you may need to use less water.
- Place the cake mix, ricotta, orange zest, egg whites and orange juice in a mixing bowl.
- Measure out ½ c of water and add a portion of it to the mixing bowl. Use a hand mixer or stand mixer and start to beat the ingredients together. You are looking for a thick batter. Add more water as needed and continue to beat until you have a thick batter. I added 2 tbsp of orange juice, ½ c of water plus an additional 2 tbsp of water to get a thick batter. If your orange yielded more than 2 tbsp of juice, you may need to add less water. See the photo up above in the main post to see the batter consistency.
- Scoop the batter out onto a parchment lined cookie sheet. Place in the oven and bake for 10 min. The cookies are done when they spring back when lightly pressed or when a tooth pick comes out clean.
- Transfer the cookies to a cooling rack to cool.
- Repeat the last 2 steps until all the cookies are baked and transferred to the cooling rack.
- Set aside the cookies you want to use immediately. Transfer the others to a cooking tray. Separate the layers with wax paper. When all the cookies are stacked on the tray, cover them with plastic wrap and put the tray into the freezer. There is a photo in the main post.
- When the cookies are frozen, transfer them to a freezer bag and return them to the freezer. Remove cookies from the freezer to thaw 30 - 45 min before serving.
Notes
I
Nutrition
Calories: 20.1kcal | Carbohydrates: 4.7g | Protein: 0.8g | Fat: 0.24g | Sodium: 44mg
Tried this recipe?Let us know how it was!
