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7/4/08 2:25 P

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JOANNA LUND, A Potful of Recipes p.304

Serves 6 (scant 1/2 cup)

1 cup + 2 tablespoons Bisquick Reduced Fat Baking Mix
1 cup pourable Splenda or Sugar Twin
1/4 cup skim milk
2 teaspoons vegetable oil
2 teaspoons vanilla extract
1/4 cup Peter Pan reduced-fat chunky peanut butter
3 tablespoons unsweetened cocoa
2 cups boiling water

Spray a slow cooker container with butter-flavored cooking spray. In
a medium bowl, combine baking mix and 1/4 cup Splenda. Add skim milk,
vegetable oil, and vanilla extract. Mix well until mixture is smooth.
Stir in peanut butter. Pour batter into prepared container. In a small
bowl, combine remaining 3/4 cup Splenda and cocoa. Gradually stir in
boiling water. Carefully pour mixture over batter in slow cooker. DO
NOT stir. Cover and cook on HIGH for 2 hours. Evenly spoon into 6
dessert dishes.

1. This is supposed to be an oohey gooey mess!
2. Good served warm with sugar-free and fat-free vanilla ice cream.

Each serving equals:
175 calories, 7 g fat, 5 g protein, 23 gm carbohydrate, 317 mg sodium, 39 mg calcium, 2 gm Fiber.
Diabetic: 1 starch/carbohydrate, 1 fat, 1/2 meat

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