Put 1 tablespoon of the Sugar Free Blueberry Preserves in a small dish and microwave it until liquid. In a small dish add 1/2 cup Strawberry Frozen Yogurt and pour Sugar Free Blueberry Preserves over top. Add a Raspberry and Almond Shortbread Thumbprints.
I used the blueberry preserve to make the cookies so they are lower in calories than the recipe calls for. Most preserves are 5o calories per tablespoon and the sugar free is only 10 and I used 1/4 teaspoon per cookie.
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