1 cup peanut butter (I use reduced fat and they come out great)
1 cup Splenda for Baking
1 tsp vanilla
Combine all ingredients well.
Roll into balls about the size of a walnut. Press down slightly with
Bake at 350 for 12 minutes (check after @ 8 minutes tho, ovens vary)
Makes 24 cookies.
Serving size: 2 cookies
LA Exchange: 1/2 protein
What a great recipe for protein to go.
One question about the serving size, though.
Is this serving size (2 cookies = 1/2 protein) for the color plans or the new numbered plans? Also (sorry for being so anal here) which color, since the amount of protein changes when you drop colors).
The 2 cookie = 1/2 protein serving is based on the colored plans, though I honestly don't know which color plan the person who posted it was on. I copied the recipe off the Pure Weightloss Website "Pure Chef" forum (before the darn company closed). The online dietician converted regular recipes we submitted to fit the plan and, like the folks on this site, the members posted them for all to share.
I'm on the GOLD plan which has two proteins per day. MY serving size for LF Peanut Butter is 2T = 1 Protein. This should help you in comparing my protein size with whatever plan you're on. I've never experienced a gain from eating them, which is the bottom line for me. Hope that helps!
My DH who is a very picky eater even loves these. They are EASY and YUMMY. Enjoy!
Back On Purple as of 12/24/13
Last edited by LadyZaidi : 01-20-2008 at 06:57 PM.
On another note for portion control (I LOVE peanut butter). I made a batch of the
'cookie dough' and only baked 4 cookies. Put the rest on a cookie sheet and stuck them in the freezer for a couple of hours and when they were frozen, I put them into a zip loc freezer bag (so they wouldn't stick together) and put them back in the freezer. Then when I want some, I bake them in a small convection type toaster oven a couple at a time.