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Hamantashen cookies |  Vegetable Day

Makes 3-4 Hamantashen cookies
Uses 8 oz vegetable allowance & 1/2 cup of fruit allowance

  • 1/2 cup fresh raspberries, washed (approximately 20)
  • 4 tsp Splenda Naturals or other zero calorie sweetener (can be adjusted to personal taste)
  • 1/2 tsp ReaLemon juice

Dough :
  • 1/4 cup Singoda flour
  • 1/4 tsp The Vegg, egg yolk
  • 1/8 tsp baking powder
  • 2 tsp Splenda Naturals or other zero calorie sweetener (add more sweetener for sweeter cookie)
  • 1 TBSP vegetable oil
  • 1/2 tsp vanilla extract
  • splash of ReaLemon juice
  • 3 TBSP water
  • Zero calorie cooking spray
  • Place raspberries in saucepan on medium heat, stirring occasionally so they do not burn.
  • When the raspberries have dissolved and are at a soft boil (around 10 mins), add sweetener.
  • Continue stirring and bring to a boil.
  • Cook another 5-10 mins allowing mixture to thicken.
  • Add lemon juice and stir.
  • Cook for another 1-2 mins.
  • Set aside and allow to cool. Mixture will thicken when cool.

Dough :
  • Preheat oven to 350 °F
  • Spray cookie sheet with cooking spray
  • Combine dry ingredients in a bowl
  • Add wet ingredients.
  • Slowly and gently combine ingredients well until you have a pasty dough
  • With wet hands, roll dough into a ball

Cookie Assembly:
  • Re-wet hands and spread dough into a very thin layer between 1/8”-1/4” thick.
  • Using a round cookie cutter or glass, cut dough into circles approximately 3” wide.
  • Roll remaining dough back into a ball, spread out again and make more circles until you’ve used up all dough. You can shape the last one by hand.
  • Spoon a tsp of raspberry filling into center of each circle.
  • Pinch the dough at the top of the circle.
  • Lift up the bottom of the circle pinching two more corners forming a triangle.
  • Place on baking sheet.
  • Bake for approximately 15 mins until the dough has browned.
  • Remove from oven and cool.
  • Enjoy!
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