On Nov 9, 3:14*pm, Janet Wilder <kelliepoo...@yahoo.com> wrote:
> 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.

That is VERY true.
>
> 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.

And you have two large egg whites left that can surely be put to good
use.
>
> --
> Janet Wilder

--Bryan