2 tbsp butter
2 tbsp canola oil
½ brown sugar
1 tsp vanilla
1/8 tsp table salt
1 lg egg white
¼ tsp baking soda
3 oz chocolate chips (I use mini chips)
Preheat oven to 375. Cream butter, oil and sugar. Add vanilla, salt and egg white, mix thoroughly. Mix together flour and baking soda. Add chocolate chips and stir. Bake in a spring form pan and cook for 6 minutes (just watch it I might of cooked a minute or 2 longer).
Side Note: this recipe makes 24 cookies at a point a piece or I double the recipe and cook in a 13x9 pan and get 48 little bites.
Cream Cheese Frosting
1 (8oz) pkg fat free cream cheese
1 (8oz) tub Cool Whip Free Whipped Topping
½ C Splenda
½ tsp vanilla
Beat cream cheese until soft. Add Cool Whip, Splenda and vanilla. Mix until smooth. Take 1/3 cup and spread over crust. It makes way more than 1/3 cup but hey you have some left over to dip fruit in.
I used 1 cup of strawberries and 1 large kiwi for topping. I also melted 1 tbsp of chocolate chips and spread over top.
If you cut into 6 slices it's 7 points or 8 slices 6 points on weight watchers. It's a little higher than I should be eating but it could be a whole lot worse :)