No Bake Peanut Butter Cookies

1 cup peanut butter
1 1/3 cups baking sugar replacement (recommended: Splenda)
1 egg
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup sugar replacement,
The egg, and vanilla, and stir well with a spoon. Roll the dough into
Balls the size of walnuts. Place the balls on the prepared baking
Sheet. With a fork, dipped in sugar replacement to prevent sticking,
Press a crisscross design on each cookie. Bake for 12 minutes, remove
From the oven, and sprinkle the cookies with some of the remaining
Sugar replacement. Cool slightly before removing from pan.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: 18 cookies

Orange Fluff

1 big can of crushed pineapple (drained)
2 cans mandarin Oranges
1 regular (not big) size cool whip (fat free or light)
1 big size container of fat free Cottage cheese (or low fat)
2 small boxes of sugar free orange jello

Mix'em up. You can add a little jar of maraschino cherries chopped if you want. You can get creative and add stuff to it. Like maybe vanilla protein powder????

Pumpkin-Cream Cheese Pie

Ingredients: 16 ounces cream cheese -- softened
1 1/2 cups SPLENDA -- or 36 packets
1 teaspoon Vanilla extract
5 tsp pumpkin pie spice
OR
1 teaspoon ginger
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon nutmeg --
Cloves, ginger,
1 teaspoon cloves
6 Eggs or Eggbeaters
29 ounces pumpkin, canned -- Libby's pure

Preheat oven to 350 degrees F. In large mixing bowl beat cheese until creamy. Add spice and Splenda. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla. Spray 13"x9" GLASS baking dish with non-stick cooking spray. Pour into baking dish. Bake in 350 oven for 50-60 minutes or until knife comes out clean. Chill at least three hours.

Peanut Butter Brownie Bars LOWCARBFRIENDS.com

Ingredients: Brownie part:
2 sticks butter
2 cups Splenda
2 teaspoons vanilla
4 eggs
3/4 cup unsweetened
Cocoa
1 cup soy flour -- or atkins
Bake mix
1/2 teaspoon baking
Powder
1/4 teaspoon salt
Fudge topping:
2 tablespoons butter
8 ounces cream cheese
1 cup heavy cream
1/2 teaspoon vanilla
1/2 cup Splenda
1/2 cup natural peanut
Butter

Brownie:
Heat oven to 350 degrees, grease 13X9 inch pan. Melt butter in microwave. Stir in Splenda and vanilla. Add eggs one at a time, stirring well after each one. Add cocoa, beat until well blended. Add soy flour, baking powder and salt. Spread into pan and bake about 20-25 minutes.
Let cool.

Topping:
Melt butter in saucepan. Add cream and cream cheese, whisking.
Add Splenda, and adjust for taste. Add vanilla and heat until bubbling. Take off heat and add peanut butter, blend with blender. Pour over brownie crust and refrigerate a few hours until firm.

NOTES : Counts for natural peanut butter not included in totals.

Number of Servings: 10

Carbs per serving (including complete nutritional information if known): 142g carbs total

Christmas Cookies

Ingredients:
2 sticks butter - room temperature
1/2 cup non-hydrogenated shortening or lard
1/2 cup Splenda
1 egg
3/4 tsp (from the package) Kool Aid or Wylers no sugar added drink mix
[Use "Red" flavor (Cherry/Strawberry etc.) for red cookies, and Lime for green cookies]
1 cup vanilla whey protein powder
1/2 cup oat flour
1 teaspoon baking powder
Additional 1/3 cup Splenda
Food color - optional
Preheat oven to 350°F.

Cream softened butter, shortening and 1/2 cup Splenda. Add egg and mix. (If you're using the optional food color for added drama, add a few drops now and mix thoroughly.) Add drink mix, vanilla whey protein powder, oat flour and baking powder and mix till blended. Refrigerate 1/2 hour. Put 1/3 cup Splenda in a small bowl. Roll dough into small balls and roll each lightly in Splenda. Bake at 350°F for 5-7 minutes, being careful to watch so they don't burn.
Makes 5 dozen cookies. 1 carb per cookie.

Pumpkin Cheesecake Pie

12 oz. Cream cheese, softened
1/2 cup Splenda
1 1/2 tsp. Pumpkin pie spice
1 cup 100% pure pumpkin
2 eggs
1. Mix cream cheese, Splenda and pumpkin pie spice on medium speed. Stir in pumpkin.
2. Add eggs and mix until blended. Pour into pie pan and sprinkle pecans on top. Can also be poured over a locarb crust, a layer of pecans, or any "base" you choose.
3. Bake at 350 F for 40 minutes. Cool. Refrigerate for 3 hours or overnight.
Peanut Butter Pie
1-8 oz light cream cheese
12 oz light coolwhip
1 cup Splenda
1/2 cup chunky peanut butter
Cream together and mix well; Pour into graham cracker pie crust

Peanut Butter Cookies

1 egg
1 cup PB
1 cup Splenda
Mix together and drop by spoonfuls onto baking sheet. Press with fork.
Bake 350 for about 10-13 minutes

Applesauce Cake

3 c. Flour (or you may use which ever flour subsitute you currently use to avoid added carbs)
2 cups Splenda
2 t. Cinnamon
2 t. Baking soda
1/2 t. Salt
1-1/2 c. Oil
2 eggs
1 can applesauce

Mix all ingredients together and beat for 6 min. (at med. Speed) Pour into a greased and floured tube pan. Bake at 350 degrees for 1 hour and 10 min. Turn out onto serving platter.

Topping:
1/2 stick butter
1 c. Splenda
1 t. vanilla
1/2 t. cinnamon

Combine in small saucepan and cook until it boils; spoon over warm cake.

Red Velvet Cake

1 1/2 C vegetable oil
2 teaspoons vinegar
1/2 C sugar-free chocolate syrup (such as Da Vinci brand)
2 eggs
1 teaspoon vanilla
8 oz. cream cheese, softened
1 C whole wheat flour
3/4 C vital wheat gluten
1/2 C almond flour
1 1/2 C Malitol
3/8 teaspoon Stevia
4 teaspoons dry unsweetened cocoa
1 teaspoon salt
1 teaspoon baking soda
Frosting:
1 stick (1/2 C) butter, softened to room temperature
8 oz. cream cheese, room temperature
1 C malitol
1/4 teaspoon Stevia
1 tablespoon heavy cream

Chocolate Drizzle:
1 oz. semi-sweet chocolate
1 tablespoon heavy cream
Preheat oven to 350° F.

Blend Together first 6 ingredients. Then add remaining cake ingredients. Mix with electric mixer until smooth. Divide equally between two 9 inch cake pans that have been coated with cooking spray. Bake for 30-40 minutes until the center of the cake springs back or tests dry.

Beat frosting ingredients together until smooth. Coat one cake layer with 1/3 of the frosting, then put on the second layer and frost the sides and top.
Prepare chocolate drizzle: Melt 1 oz. semi-sweet chocolate in a small cup in the microwave. Add a tablespoon of hot cream until thin enough to drizzle over the cake with a spoon.
Total Carbs 133.50
Carbs per serving 8.5

Diabetic Carrot Cake

Ingredients:
refrigerated butter-flavored cooking spray
2 large egg whites, room temperature
1/2 cup plain nonfat yogurt
3 tablespoons canola oil
1/2 cup unsweetened applesauce
1/3 cup dark brown sugar substitute, packed
2 teaspoons vanilla extract
2 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup shredded carrots
4 ounces unsweetened crushed pineapple with juice
1/4 cup dark raisins

Preheat the oven to 400°F. Place the top rack in the center of the oven. Lightly coat a 9 inch bundt pan with cooking spray. Sprinkle with flour and tap out excess
In a large bowl, mix the egg whites, yogurt, oil, applesauce, brown sugar, and vanilla. On a sheet of waxed paper, sift together the flour, baking powder, baking soda, cinnamon, and nutmeg. Gradually add to egg-applesauce mixture, stir mixture well.

Add the carrots. Drain and set aside the juice from the pineapple. Stir the drained pineapple and raisins into the cake mixture.
Fold the batter into the prepared pan. Bake for 40 to 45 minutes, until a tester you insert in the center comes out clean.
Cool in the pan on a wire rack for 10 minutes. Slide a thin knife around the edges and center of the cake to loosen it from the pan. Invert onto a rack to cool.
Serve on your favorite cake platter. Top with frosting below. Happy Eating!
Per serving (cake only): 103 calories (20% calories from fat), 3 g protein, 2 g total fat (0.2 g saturated fat), 19 g carbohydrate, 1 g dietary fiber
Diabetic exchanges: 1 1/2 carbohydrate (1 1/2 bread/starch)

Cream Cheese Frosting Sugar Free
1 (4 ounce) sugar free pudding mix
1 (8 ounce) cream cheese softened
1 3/4 cups milk or substitute
1 (8 ounce) container light whipping cream
In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened. In large bowl, beat cream cheese until smooth. Add pudding and mix well. Fold in whipped topping.
Enjoy! For more fabulous recipes please visit
http://www.diabetic-recipes.info

Peanut Butter Fudge PROTEIN

1 stick of butter
1/2 cup of peanut butter
2 oz. of cream cheese
1 cup of granular Splenda
2 scoops of vanilla flavored Protein Designer Whey Powder
Melt the butter and peanut butter in the microwave on high for 2 minutes. Stir. Microwave for another 1 min. Remove and stir in the cream cheese until completely dissolved. Stir in the Splenda and then stir in the Designer Whey Powder. Grease a 6 1/2 inch square container (I used a 1 quart corning ware cassarole dish. Line with wax paper. Pour in the dish. Put in the refrigerater until cool. To speed up this process place in the freezer until cool. Cut it into 20 - 1 inch square pieces.
Carbs per serving (including complete nutritional information if known): 2.2 per piece when cut into 20 pieces

Pumpkin-Cream Cheese Pie

Ingredients: 16 ounces cream cheese -- softened
1 1/2 cups SPLENDA -- or 36 packets
1 teaspoon Vanilla extract
5 tsp pumpkin pie spice
OR
1 teaspoon ginger
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon nutmeg --
cloves, ginger,
1 teaspoon cloves
6 Eggs or Eggbeaters
29 ounces pumpkin, canned -- Libby's pure

Preheat oven to 350 degrees F. In large mixing bowl beat cheese until creamy. Add spice and Splenda. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla. Spray 13"x9" GLASS baking dish with non-stick cooking spray. Pour into baking dish. Bake in 350 oven for 50-60 minutes or until knife comes out clean. chill at least three hours.

Peanut Butter Brownie Bars LOWCARBFRIENDS.com

Ingredients:
Brownie part:
2 sticks butter or butter substitute
2 cups splenda
2 teaspoons vanilla
4 eggs
3/4 cup unsweetened
cocoa
1 cup soy flour -- or atkins
bake mix
1/2 teaspoon baking
powder
1/4 teaspoon salt
Fudge topping:
2 tablespoons butter
8 ounces cream cheese or lowfat/ff for lower fat content
1 cup heavy cream
1/2 teaspoon vanilla
1/2 cup splenda
1/2 cup natural peanut
butter

Brownie:
Heat oven to 350 degrees, grease 13X9 inch pan. Melt butter in microwave. Stir in splenda and vanilla. Add eggs one at a time, stirring well after each one. Add cocoa, beat until well blended. Add soy flour, baking powder and salt. Spread into pan and bake about 20-25 minutes.
Let cool.

Topping:
melt butter in saucepan. add cream and cream cheese, whisking.
Add splenda, and adjust for taste. add vanilla and heat until bubbling. Take off heat and add peanut butter, blend with blender. Pour over brownie crust and refrigerate a few hours until firm.

NOTES: Counts for natural peanut butter not included in totals.
Number of Servings: 10
Carbs per serving (including complete nutritional information if known): 142g carbs total

True Lemon® MINI-CHEESECAKES

Ingredients:
12 reduced fat vanilla wafers
½ Cup splenda
1 egg or eggbeaters to amount to 1 egg
2 8-ounce package low fat or fat free cream cheese
1 teaspoon vanilla extract
5 packets True Lemon®

Directions:
Preheat oven to 325°.
Line muffin tins with cupcake liners.
Place a vanilla wafer in each liner.
Mix True Lemon, cream cheese, vanilla, splenda and egg until well blended.
Pour over wafers; filling each ¾ full.
Bake 25 minutes
Remove from pan when cool.
Chill.

Blueberry muffins

1½ c. all purpose flour
2 tsp. baking powder
½ tsp salt
½ tsp vanilla
½ c. egg substitute
2 tbsp. oil
1 c. frozen blueberries, thawed, juice reserved
3 tbsp. skim milk, hot
10 packets sugar substitute

Preheat oven to 400 degrees F. Place flour, baking powder, and salt in a medium mixing bowl and blend. In a separate mixing bowl, blend egg substitute, ½ cup milk, oil, vanilla, and ½ cup reserved blueberry juice. Stir into flour mixture along with blueberries.
Fill paper lined muffin cups two-thirds full with batter. Bake 20-25 minutes. Remove from oven and prick muffin tops in center with a fork.
Using a pastry brush, glaze tops of muffins with hot milk. Roll muffin tops in bowl of sugar substitute.
Makes 12 muffins.

Orange Dessert

2 boxes orange sugar free Jell-O (.3 oz. each)
2 ½ cups mandarin oranges (rinsed)
4 cups boiling water
1 gallon sugar free vanilla ice cream
Dissolve Jell-O in boiling water. Scoop ice cream in and stir until melted. Add oranges. Pour into large serving dish/bowl and refrigerate.
You can use peach Jell-O with peaches, too.

Egg Custard for 2

1 egg
1 egg yolk
½ cup cram mixed with ½ cup water
3 tbsp. sugar substitute (or enough to your taste)
1 tsp. vanilla extract
1/8 tsp. salt
1/8 tsp. ground nutmeg

Lightly beat the egg and yolk. Add cream; add sugar, vanilla and salt. Pour into two ungreased 6 ounce custard cups. Sprinkle with nutmeg. Set in a pan containing ½ to 1 inch of hot water. Bake at 350 for 35 minutes or until set.

Sugar Peanut Butter Cookies

2 Cups of Reduced Fat Peanut Butter
2 Cups of Splenda
1 Egg and 1 Tbsp. Vanilla

Mix ingredients and shape batter. Place cookies on a cookie sheet.
Bake at 350 for 9-10 minutes. Let cookies cool before eating.

2 Cups of Reduced Fat Peanut Butter
2 Cups of Splenda
1 Egg and 1 Tbsp. Vanilla

Mix ingredients and shape batter. Place cookies on a cookie sheet.
Bake at 350 for 9-10 minutes. Let cookies cool before eating.