Gingerbread Cookies & Zucchini Frosting

1 Betty Crocker Gingerbread Mix
2 Zucchinis
2 TBS All Purpose Flour
1/4 Cup Water
2 Cups Splenda
2 TBS Corn Starch
8 oz Fat Free Cream Cheese

You COULD make gingerbread cookies from scratch, but if you’re like me you are busy and don’t want to do the dishes. So feel free to grab Betty Crocker’s Gingerbread Cake/Cookie mix. Puree the two zucchinis. Then follow the instructions on the box BUT replace the butter with the equivalent amount of pureed zucchini. You may need to add some more flour to get the batter to the desired consistency. Roll the dough into balls, press the balls and then bake per the box. Mix the 2 Cups Splenda, 2 TBS corn starch, 8 oz fat free cream cheese, and 1/4 Cup zucchini in a separate bowl, cutting in the Splenda as you mix. Feel free to add more zucchini if desired. When cookies are done and cooled, frost. Happy Holidays!

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