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6/5/08 11:44 P

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Stove Top Peanut Butter Cookies
Cooking with Splenda by JoAnna Lund}

Serves 12 (2 each)

1/2 C. reduced calorie margarine
1/2 C. FF half & half
2 C. Splenda Granular
1/4 Tsp. table salt
1/2 C. reduced fat peanut butter
2 tsp vanilla extract
2 TBS unsweetened cocoa powder
3 C. quick oats

Place large piece of waxed paper on a baking shee. In large saucepan sprayed with
butter-flavored spray, combine margarine and half & half. Stir in Splenda and salt.
Bring mixture to a boil, stirring constantly. Remove from heat. Stir in Peanut Butter
and vanilla extract. Add cocoa and oats. Mix well to combine. Drop mixture by
tablespoonfuls onto prepared baking sheet to form 24 mounds. Lightly flatten
cookies with the tines of a fork. Refrigerate for at least 30 minutes.

HE: 1 bread, 1 fat, 1/3 protien, 1/4 slider, 4 optional calories
Diabetic: 1 1/2 Starch/Carb, 1 Fat
167 Calories, 7g fat, 5mg Prot, 21gm Carb, 192mg Sodium, 20mg Calc, 2gm Fiber

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