Cookies, Peanut Butter, Brenda’s Lc-36.6/totdessert- cookie, nuts & seeds 1/2 cup peanut butter, SF chunky 3/4 cup heavy cream 1/2 cup pecans; chopped 2 tsp vanilla 4 packet Splenda 2 tbs soy flour 1 tsp baking powder Heat Oven to 375 Spray a cookie sheet with oil substitute. Mix all ingredients in a bowl. Blend well. Drop on cookie sheet by teaspoonfuls. Bake about 10 minutes. NYC Nutrition Analysis (entire recipe): water=111.3 g; calories=1104; protein=40.74 g; total fat=175.6 g; carbohydrate=51.3 g; dietary fiber=14.72 g; ash=5.28 g; calcium=450.6 mg; phosphorus=429.8 mg; iron=2.74 mg; sodium=577.4 mg; potassium=655 mg; magnesium=131.6 mg; zinc=3.53 mg; copper=1.04 mg; manganese=2.94 mg; vitamin A=2704 IU; vitamin E=3.52 mg ATE; thiamin=0.49 mg; riboflavin=0.4 mg; niacin=1.25 mg; pantothenic acid=1.14 mg; vitamin B6=0.22 mg; folate=55.63 ug; vitamin B12=0.32 ug; vitamin C=1.7 mg; saturated fat=55.44 g; monounsaturated fat=43.97 g; polyunsaturated fat=16.54 g; cholesterol=246.8 mg; alcohol=2.98 g; total sugars=2.36 g; selenium=5.26 ug; refuse=7.11%; %cal as carb:prot:fat=11:8:81; WW Pts=33.78; (complete analysis) |
