Lemon-Blueberry Cheesecake Cookies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This sweet-tart cookie with pockets of cream cheese will justify turning your oven on even on a hot summer day!
Ingredients
- 2 oz cream cheese
- 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough
- 1/4 cup all-purpose flour
- 2 tablespoons grated lemon peel
- 1 cup blueberries
- Powdered sugar
Instructions
- Place cream cheese in freezer until firm but not solid, about 25 minutes. Heat oven to 350 °F.
- In large bowl, break up cookie dough. Stir or knead in flour and lemon peel until well blended.
- Cut firm cream cheese into 72 (1/4-inch) cubes.
- Shape level measuring tablespoonful of dough into ball. Make 3 indentations with end of wooden spoon. Fill each indentation with 1 cube cream cheese. Wrap dough around cream cheese to completely enclose, and shape into ball. Place on ungreased cookie sheet. Press 4 or 5 blueberries into each ball of dough.
- Bake 10 to 14 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely. Sprinkle with powdered sugar.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.
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