Murray Sugar Free Shortbread Cookies

Enjoy the comfort of classic shortbread cookies without adding unwanted carbs and sugars to your diet. These Murray Sugar Free Shortbread Cookies offer the delicious, buttery, sweet cookie crunch you love--minus the extra calories you don't.

Enjoy--each 3-cookie serving is just 130 calories!

• Dietary Exchange Per Serving: 1 carbohydrate, 1 fat
• Kosher Status: kosher Dairy
• Contains: Milk, Soy, and Wheat

Who says living without sugar isn't sweet?

More than 15 years ago the master bakers at Murray discovered the secret of how to keep the taste in while taking the sugar out of their cookies. They never looked back. Today, as part of the Kellogg Company, Murray Sugar Free is dedicated to making great tasting cookies that fit with your desire to reduce sugar intake as part of a sugar-free lifestyle.

Create Something Sweet

Cherry Parfait Pie

A combination of two Murray Sugar Free cookie varieties is the secret to this sweet and tart delight.

Prep Time: 30 minutesTotal Time: 235 minutes Servings: 10

Ingredients

• 1 package (6 ounces) Murray Sugar Free Shortbread cookies
• 1 egg white
• 1/4 cup light butter or margarine, melted, divided
• 4 ounces reduced-fat cream cheese, softened
• 1/4 cup fat free sour cream
• 1/4 cup refrigerated or frozen egg substitute, thawed
• 2 tablespoons lemon juice
• 1 tablespoon Splenda granular (sugar substitute)
• 1/2 teaspoon vanilla
• 3 cups fresh dark sweet cherries, pitted and halved
• 5 Murray Sugar Free Oatmeal cookies, crumbled
• 1/4 cup old-fashioned rolled oats
• 2 tablespoons all-purpose flour
• 2 tablespoons sliced almonds
• Fat free sour cream (optional)

Directions

1. Coat a 9-inch pie plate with nonstick cooking spray. Set aside. Place MURRAY SUGAR FREE Shortbread cookies in food processor bowl. Cover and process until finely crushed. Add egg white and 2 tablespoons of the butter. Cover and process until combined. Press onto bottom and sides of prepared pie plate. Bake at 350F for 8 minutes or until light brown.
2. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sour cream, egg substitute, lemon juice, Splenda and vanilla. Beat until just combined. Pour over crust. Top with cherries.
3. In small bowl combine MURRAY SUGAR FREE Oatmeal cookies, rolled oats, flour and almonds. Add remaining 2 tablespoons butter; stir until combined. Sprinkle over cherries. Bake at 350F about 25 minutes or until set. Cool on wire rack for 1 hour. Refrigerate at least 2 hours. Serve chilled with additional fat free sour cream, if desired. Store in refrigerator.