Preheat oven to 350°F. Place cake mix in a medium mixing bowl. Add orange juice and almond extract. Using an electric mixer, whip on low setting. As a dough begins to form, increase mixer to medium setting and beat for 2 minutes, or until a smooth dough is formed. Coat a baking sheet and your hands with cooking spray. Roll dough into 1-inch balls and place on baking sheet. Press center of each cookie with your thumb. Fill thumbprint with 1/4 teaspoon blueberry spread. Bake for 10 minutes (cookies will turn light golden). Remove from baking sheet and cool on wire rack.
Calories: 53 calories, Carbohydrates: 10 g, Protein: 1 g, Fat: 1 g, Saturated Fat: <1 g, Sodium: 9 mg, Fiber: <1 g
Exchanges per serving: 1 fruit. Carbohydrate choices: 1.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.