On Mon, 09 Nov 2009 15:14:13 -0600, Janet Wilder
<kelliepoodle@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.
>
>SplendaŽ brown sugar is half true sugar and half artificial sweetener.
>
>I hate to climb on the soap box but putting a bit of SplendaŽ 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.
It is like the recipe on the Egg Beaters carton. It was for
Hollandaise Sauce. Use whatever amount of egg beaters and the regular
amount of butter.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)