PBJ Cookies on my Diet? You Betcha!

Again, South Beach saves me from a dreaded snack attack! Now if I could just keep to two cookies, which is a serving.

Peanut Butter and Jelly Cookies
Prep Time: 15 minutes Start to Finish: 30 minutes Serves: 12 (2-piece servings)
Details:
Who would believe you could get such a delectable cookie out of such a simple process and with so few ingredients? (That's right; there's no flour!)

The not-too-sweet, deep nutty flavor — topped with a touch of fruit — is perfect for kids young and old. These cookies are so good that I need to remind you to limit yourself to one serving!

Ingredients:
3/4 cup granular sugar substitute
1 large egg
1 teaspoon vanilla extract
1 cup creamy trans-fat-free peanut butter
1 teaspoon baking soda
1/4 cup sugar-free jam, any flavor


Nutritional Information:
140 calories
11 g total fat (2.5 g sat)
7 g carbohydrate
6 g protein
1 g fiber
210 mg sodium

Directions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Mix sugar substitute, egg, and vanilla with an electric mixer set on low for 3 minutes. Add peanut butter and baking soda. Mix on medium until dough comes together, about 30 seconds.
3. Form dough into 24 (2-teaspoon) balls and place on baking sheet 1 inch apart. Gently press your thumb into the center of each to make an indentation. Fill each indentation with 1/2 teaspoon jam.
4. Bake until lightly browned on the bottom, 12 to 14 minutes. Transfer to a wire rack to cool completely.
Recipe reprinted with permission from The South Beach Diet Quick & Easy Cookbook. For information on the book, click here.

Comments

Popular posts from this blog

Fw: Cake in a Cup