Dan Abel wrote:
> 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.
>

The American Diabetic Association and the American Diaticians
Association need to figure that out, too.

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