Desserts
Impossible Peanut Butter Cookies
Ingredients
1 cup peanut butter (your choice, smooth or chunky)
1 cup granulated sugar
1 large egg
sugar, for rolling (optional)
Mix peanut butter, sugar, and egg together until smooth.
Drop by teaspoon onto cookie sheet two inches apart. If desired, roll in extra sugar before placing on cookie sheet.
Press with fork; press again in opposite direction.
Bake 10 to 12 minutes at 350 degrees Fahrenheit.
Do not brown; do not over bake.
Healthy Protein Cheese Cake
Ingredients
1 cup low fat cottage cheese
1 tablespoon vanilla extract
3 tablespoons sugar substitute ( Splenda)
12 ounces fat free cream cheese, softened to room temperature
1 cup egg whites or 1 cup egg substitute
1 reduced fat graham cracker crust
Preheat oven to 350f degrees.
Spoon cottage cheese into blender or food processor. Blend on high for 30 seconds. Add cream cheese and blend 30 more seconds on high.
Scrape down sides then add Splenda and vanilla. Then blend on medium while gradually adding eggs for 45 seconds.
Pour cheese filling into pie crust and bake for 30 minutes.
Let cool for at least 30 minutes.
Refrigerate for at least 2 hours before serving.
Serve plain or with any kind of berries you choose and top off with some cool whip free!
Ingredients
1 cup peanut butter (your choice, smooth or chunky)
1 cup granulated sugar
1 large egg
sugar, for rolling (optional)
Mix peanut butter, sugar, and egg together until smooth.
Drop by teaspoon onto cookie sheet two inches apart. If desired, roll in extra sugar before placing on cookie sheet.
Press with fork; press again in opposite direction.
Bake 10 to 12 minutes at 350 degrees Fahrenheit.
Do not brown; do not over bake.
Healthy Protein Cheese Cake
Ingredients
1 cup low fat cottage cheese
1 tablespoon vanilla extract
3 tablespoons sugar substitute ( Splenda)
12 ounces fat free cream cheese, softened to room temperature
1 cup egg whites or 1 cup egg substitute
1 reduced fat graham cracker crust
Preheat oven to 350f degrees.
Spoon cottage cheese into blender or food processor. Blend on high for 30 seconds. Add cream cheese and blend 30 more seconds on high.
Scrape down sides then add Splenda and vanilla. Then blend on medium while gradually adding eggs for 45 seconds.
Pour cheese filling into pie crust and bake for 30 minutes.
Let cool for at least 30 minutes.
Refrigerate for at least 2 hours before serving.
Serve plain or with any kind of berries you choose and top off with some cool whip free!