1 cup creamy peanut butter
1 cup Splenda
1/4 cup egg substitute*
1 tsp vanilla
Preheat oven to 350 degrees.
Lightly spray cookie sheets with nonstick cooking oil spray.
In mixing bowl combine all 4 ingredients until well blended.
Drop by teaspoon onto the prepared cookie sheets.
Dip a fork into some Splenda and make criss-cross marks on cookies.
Bake at 350 degrees for 12 minutes. Allow to cool completely before storing in an airtight container.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.