Peanut Butter Cookies
1/2 cup chunky peanut butter
1/3 cup oleo (both at room temperature)
1/4 cup dark molasses
2 teaspoons liquid sugar substitute
1 1/4 c. all-purpose flour
12 teaspoon baking soda
18 teaspoon salt
Cream together at medium speed until smooth: peanut butter, oleo (both at room temperature), sugar substitute.
Set aside. Then sift flour, baking soda, and salt together. Add to creamed mixture, mix at medium speed until smooth. Drop by tablespoon onto cookie sheet lined with foil. Press down lightly with fingers dipped in cold water to form circles 2-inches wide. Bake at 375 degrees for 10 to 12 minutes or until lightly browned. Remove to wire rack.
2 cookies per serving.
140 calories, 13 grams cholesterol, 4 grams protein, 9 gram fat, 169 milligrams NA. 1 bread and 2 fat exchanges.
Fruit Milkshake
Place the following in the blender:
1/2 c. papaya juice
1/3 c. old-fashioned oatmeal
1 tbsp. non-fat powdered milk
2 env. Equal
1/2 c. frozen fruit strawberries, raspberries, blackberries, blueberries and unsweetened applesauce mixed, OR 1/2 banana
2 tbsp. frozen orange juice, not diluted
1/2 c. milk (2% or less)
1 tsp. vanilla
Blend, pour into large glass.
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