Peanut Butter-and-Jelly Sandwich Cookies - 13.3g Carbs, 0.5g Fiber
From: Oxmoor House, MARCH 2006
Turn an everyday sandwich into a guilt-free dessert treat.
No-sugar-added peanut butter is a great option for diabetic
recipes, but a lot of natural peanut butters are also low
in sugar. Serve with a glass of fat-free milk for a boost
of protein.
This Recipe Is:
* Diabetic Friendly
* Low Calorie
* Low Cholesterol
* Low Sodium
* Low Saturated Fat
Servings: 20
Serving size: 1 sandwich cookie
1/4 cup margarine, softened
1/4 cup no-sugar-added creamy peanut butter
1/2 cup "measures-like-sugar" calorie-free sweetener
1/4 cup sugar
2 large egg whites
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
1/8 tsp salt
Cooking spray
3/4 cup low-sugar strawberry spread
Preheat oven to 350 degrees F.
Beat margarine and peanut butter with a mixer at medium speed until
creamy. Gradually add sweetener and sugar, beating well. Add egg whites
and vanilla; beat well. Combine flour, soda, and salt in a small bowl,
stirring well. Gradually add flour mixture to creamed mixture, beating
well.
Shape dough into 40 (1-inch) balls. Place balls 2 inches apart on baking
sheets coated with cooking spray. Flatten cookies into 2-inch circles
using a flat-bottomed glass. Bake at 350° for 8 minutes or until lightly
browned. Cool slightly on pans; remove, and let cool completely on wire
racks.
Spread about 1 1/2 teaspoons strawberry spread on the bottom of each
of 20 cookies; top with remaining cookies.
Servings: 20
Serving size: 1 sandwich cookie
Nutrition per Serving:
97 Calories, 0.0% from Fat, 4.3g Fat, 0.8g Sat, 0g Mono, 0g Poly,
0mg Cholesterol, 2.5g Protein, 0.0mg Iron, 112mg Sodium, 0mg Calcium,
13.3g Carbs, 0.5g Fiber
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