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CSROBERTSON621's Photo CSROBERTSON621 SparkPoints: (76,372)
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Posts: 1,307
6/26/14 9:47 P

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Oooh - the Splenda/brown sugar blend is a fantastic idea. Will have to try that - thanks!

Starting Weight: 260 lbs. (November 2010)
Quasi-Maintenance: 165 lbs. (June 2011)
Goal Weight: 150 lbs. (reached December 8, 2011)

Size 22W to Size 4

Currently maintaining within 5 lbs. (+ or -) of goal. I weigh daily, but also use a tape measure and the fit of my clothes to guage how well I'm doing.
RENLLY's Photo RENLLY SparkPoints: (24,087)
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6/26/14 1:18 P

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I use a regular peanut butter like Kraft or Jiff. 1 cup of peanut butter. Then I add 1/2 cup of Splenda and 1/2 cup of Splenda Brown Sugar Blend. I also add 1/4 cup of egg beaters.

I roll them and flatten them slightly with a fork.

Make sure not to overbake them.
I have the oven at 325 and check them after 10min and 15min.
They just need to be lightly browned on top.

They turn out great.

Edited by: RENLLY at: 6/26/2014 (13:20)
Karen
Edmonton, Alberta


 Pounds lost: 59.8 
 
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CSROBERTSON621's Photo CSROBERTSON621 SparkPoints: (76,372)
Fitness Minutes: (46,005)
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6/25/14 9:36 P

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I think the cookies need may actually need some sugar to hold them together -- you might be able to get away with the Splenda/sugar baking blend, though.

Starting Weight: 260 lbs. (November 2010)
Quasi-Maintenance: 165 lbs. (June 2011)
Goal Weight: 150 lbs. (reached December 8, 2011)

Size 22W to Size 4

Currently maintaining within 5 lbs. (+ or -) of goal. I weigh daily, but also use a tape measure and the fit of my clothes to guage how well I'm doing.
MAY170's Photo MAY170 SparkPoints: (3,321)
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5/15/14 7:01 P

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I had the same problem , I used splenda, done but fell apart.

Edited by: MAY170 at: 5/15/2014 (19:02)
No such thing as "bad foods"- just bad choices.
Bye-bye Highest weight of 295 lbs. Never Going Back! The Journey Continues!


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LAVHUGSNY's Photo LAVHUGSNY Posts: 3,766
5/14/14 2:38 A

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HAven't tried those cookies, recipe doesn't appeal to me

God is good !


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FANCYQTR's Photo FANCYQTR Posts: 5,353
2/19/14 4:10 P

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I tried these today and had a problem with them. I did forget to smash them down, but got them down finally. When they were completely cooked, though, they completely fell apart. I used Truvia in place of sugar, but I know that someone else did that with no problems. I had Kroger Natural Peanut Butter, but it was pretty runny even after mixing it and even spilling at least 1/4 of the oil from the top. Do others have that problem and how do you fix it? I did add a teaspoon of vanilla as that is what a friend's recipe called for (everything else she had was the same). Do I need something like the peanut butter you make in the health food stores for that to work? I would really like these for low carb protein snacks.

Darlene


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