A Joanna Lund recipe
Preheat oven to 400. Spray 3 baking sheets with butter-flavored cooking spray. In a large bowl, combine peanut butter, sour cream, Splenda, and water. Add baking mix. Mix well to combine. Using a teaspoon, drop batter onto prepared baking sheets to form 32 cookies. Flatten each cookie with a fork. Bake for 7 to 10 minutes. Remove from baking sheet and cool on a wire rack.
Serves 8 (4 each) - Each serving equals:
HE: 1 Pr, 1 Fa, 2/3 Br, 10 OC
146 Calories, 6 fm Fa, 5 gm Pr, 18 gm Ca, 254 mg So, 17 mg, Cl, 1 gm Fi
DIABETIC: 1 St/Ca, Mt, Fa
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (35g) | ||
Recipe Makes: 8 | ||
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Calories: 122 | ||
Calories from Fat: 43 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 80.6mg | 3 % | |
Potassium 98.8mg | 3 % | |
Total Carbohydrate 18.1g | 5 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 17.4g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 122
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