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GREEN-WILLOW's Photo GREEN-WILLOW Posts: 134
4/7/13 11:14 P

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Ohhhhh that sounds so good - I can't wait to try that lol



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FITKRIS's Photo FITKRIS Posts: 1,295
4/7/13 10:39 P

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I made up a batch of the cookie dough and pressed some into a pie pan and baked. When cooled, I filled it with Linda's Creamy No-Bake Cheesecake filling - delicious! The crust maybe isn't quite as crunchy as other crusts, so next time I might bake it a little longer. But it gave the filling a good flavor as the filling itself isn't extremely flavorful. I think it would be really good with a chocolate cheesecake filling too. I had enough dough left to make 10 cookies too - bonus!

genaw.com/lowcarb/creamy_nobake_chee
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cake.html


“One of the most important keys to Success is having the discipline to do what you know you should do, even when you don't feel like doing it.” - Unknown


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GREEN-WILLOW's Photo GREEN-WILLOW Posts: 134
3/22/13 9:02 P

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We loved these - and FITKRIS what a GREAT idea to use as a cheesecake crust! YUM!!! Or maybe a lc version of peanut butter pie.......



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FITKRIS's Photo FITKRIS Posts: 1,295
3/22/13 1:23 P

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I made these last night, using Truvia instead of Splenda (don't like the aftertaste), they turned out great! Thanks for sharing.

I'm wondering if this recipe could be used for a cheesecake crust, might try that sometime.

Edited by: FITKRIS at: 3/22/2013 (16:38)
“One of the most important keys to Success is having the discipline to do what you know you should do, even when you don't feel like doing it.” - Unknown


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GREEN-WILLOW's Photo GREEN-WILLOW Posts: 134
3/21/13 10:42 P

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These are SO good, and the recipe has been removed from the blog, so I will share it in here :)

Candice’s Low-Carb Peanut Butter Cookies

1 large Egg
1/2 teaspoon pure Vanilla extract
1 cup Splenda or 1/2 C. Splenda 1/2 C. Brown Sugar Twin
1 Cup Peanut Butter (Sugar & Salt free, I use kirkland organic..You will need to heat a few seconds in microwave if you use natural)
1 teaspoon baking soda
dash of salt

Preheat over to 350 degrees.

Beat egg in bowl with fork. Add Vanilla extract then Splenda. Add Peanut butter & mix till well combined. Lastly add baking soda. & Salt.

Divide dough into 20 little balls and put on a Parchment lined Cookie sheet. Press down on cookies with a fork to make a crisscross pattern.
Bake for 8-10 Minutes, Let cool on baking sheet

Nutritional information per 1 cookie
Energy84 kcal
Carbohydrate, by difference 2.77 g
Sugars, total 0.83 g
Fiber, total dietary 0.80 g
Total Carbohydrates: 2.9
Protein 4.32 g
Total lipid (fat) 6.65 g



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