In article <0069d269$0$8069$c3e8da3@news.astraweb.com>,
Janet Wilder <kelliepoodle@yahoo.com> wrote:

> Stu wrote:
> > * Exported from MasterCook *
> >
> > Diabetic Peanut Butter Cookies
> >
> > Recipe By :

> > Amount Measure Ingredient -- Preparation Method
> > -------- ------------ --------------------------------

> > 1 c Slenda Brown sugar

> 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.

And heart healthy also, without the egg yolks.

> 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.

The Splenda people have spent a lot of money promoting their product for
diabetics. It must have been a blow to them when it was figured out
that it isn't sugar, it is total carbs that need to be watched by
diabetics.

--
Dan Abel
Petaluma, California USA
dabel@sonic.net