Peanut Butter Cookies
Serves 24

1 cup peanut butter -- chunky, no sugar
added
1 cup granular sugar substitute
1 egg
1 teaspoon baking soda
1 teaspoon not/Sugar® (what’s this?)
1/4 cup Carbsense® Zero Carb
Baking Mix

Mix all ingredients in small bowl. Shape mixture into 24 walnut sized balls. Place on well greased cookie sheet. Gently flatten with hand. Make criss-cross pattern in each cookie with fork dipped in granular sugar substitute.

Bake at 350° for 8-9 minutes. Let set for 2-3 minutes before handling.

Per cookie:
  84 calories
  6 g fat
  4 g protein
  3 g carbohydrates
  1 g fiber
 

Uncle David's Cheese Ball
Serves 12

5 ounces Kraft® Old English Cheese
Spread
4 ounces blue cheese wedge, crumbled
16 ounces cream cheese -- softened
1/2 cup onion -- chopped fine
1/4 cup pecans -- chopped

Mix ingredients (except pecans) well and shape into a ball. Roll in crushed pecans. Chill before serving.

Per 1/12th recipe:
  216 calories
  20 g fat
  7 g protein
  3 g carbohydrates
  0 g fiber
 

No-Bake Cheesecake
Serves 12

1 cup water
1 envelope Knox® unflavored gelatin
16 ounces cream cheese – softened
3/4 cup granular sugar substitute
1 teaspoon vanilla extract
2 tablespoon sugar-free pudding mix-
(any flavor)

In glass cup, sprinkle gelatin over cold water; let stand for 2 minutes. Microwave on HIGH until hot.; stir thoroughly, then let stand until completely dissolved. Add cream cheese cubes and stir until softened. Blend well with mixer. Add sugar substitute, vanilla and pudding mix. Pour into 12 paper lined muffin tins. Chill about 2 hours or until firm.

Per mini cheesecake:
  151 calories
  13 g fat
  5 g protein
  4 g carbohydrates
  0 g fiber
 

Egg Drop Soup
Serves 8
 

1 tablespoon cornstarch
1/4 cup water
1/4 teaspoon granular sugar substitute
1/4 teaspoon Accent® seasoning mix
3/4 teaspoon salt
5 cups Swanson's® Fat-Free
Chicken Broth
2 eggs
2 scallions -- chopped
2 teaspoons sesame oil

Mix cornstarch with water. In large pan, mix sugar substitute, Accent® and salt with chicken broth. Bring to rapid boil. Stir until no longer cloudy.

Beat eggs in a small bowl until foamy. Slowly swirl in beaten eggs. Do not stir. Turn off heat. Drop in scallions and sesame oil. Mix gently. Serve hot.

Per 1/8th recipe:
  40.7 calories
  2.2 g fat
  2.4 g protein
  1.7 g carbohydrates
  0.1 g fiber