Stu wrote:
> * Exported from MasterCook *
>
> Diabetic Peanut Butter Cookies
>
> Recipe By :
> Serving Size : 24 Preparation Time :0:00
> Categories : Cookies, Desserts, Diabetic
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/2 c Peanut butter
> 1/4 c Vegetable oil
> 1 c Slenda Brown sugar
> 1 t Vanilla extract
> 1 lg Egg
> 1 1/2 c Whole-wheat flour (or less)
> 2 ts Baking soda
>
>
> Preheat oven to 350 F.
>
> Cream together the peanut butter and vegetable oil in a bowl. Add
> brown sugar, vanilla, and egg. Beat well.
>
> Add flour (reserve 1/4 - 1/2 cup) and baking soda. Blend thoroughly.
> Add enough extra flour so that you can shape dough into balls and
> place on an ungreased baking sheet. Can be made as 36 medium (my
> choice) or 48 small cookies.
>
> Flatten with a fork, bake about 10 - 15 minutes or until lightly
> browned.
>
> Per Serving (excluding unknown items):
> 78 Calories; 5g Fat (57.7% calories from fat); 2g Protein;
> 7g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 135mg Sodium.
> Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
>

Why is this a "Diabetic" recipe? There are 7 grams of carbohydrates in
each little cookie with only a "trace" of fiber. Each cookie is 1/2 a
starch serving. Two cookies are the equivalent of a slice of bread.

Splenda® brown sugar is half true sugar and half artificial sweetener.

I hate to climb on the soap box but putting a bit of Splenda® in a
recipe does NOT make it a Diabetic-friendly recipe.

Now if you could find a cookie recipe with hardly any carbohydrates, I'd
be interested in that one.

Here is one that is much more Diabetic-friendly.




Almond Macaroons

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups blanched almonds
1 cup Splenda
1/4 tsp salt
2 large egg whites
1/4 tsp vanilla
butter-flavor cooking spray

In a food processor grind fine the almonds with the Splenda and salt.
In a bowl, beat the egg whites until they are foamy (just before soft
peaks form) and fold in the almond mixture, gently but thoroughly.

Line a baking sheet with parchment paper and "butter" or spray the
parchment. Spoon batter onto the parchment by half-teaspoons, placing
the mounds 2 inches apart.

Bake in the middle of a pre-heated 300 degree oven for 20 minutes or
until they are golden around the edges. Let them cool on the parchment.
Peel the macaroons from the parchment and store them in an airtight
container.









--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.