Flourless, Sugar Free Peanut Butter Cookies

1 cup creamy ANPB
1 cup Splenda Granular
1 tsp baking powder
1/4 cup egg white

Preheat the oven to 350°.

Cream the peanut butter and splenda in a bowl. Add the baking powder and egg. Mix until combined (will be sticky).

Roll into 12 balls, place on a cookie sheet. Then slightly press down on each one to flatten just a little bit. You can use your fork to create the quintessential peanut butter cookie.

Bake about ten minutes and let set for a few minutes before taking them off the cookie sheet (or else they’ll just fall apart).

Makes 12, each cookie:

151 cals
11 g fat
6 g carb
6 g protein

kayak cookie recipie

1 c flour
3/4 t baking powder
1/2 t salt
1/2 t baking soda
1 3/4 sticks butter
1 c sugar
1/4 c brown sugar
1 egg
1 t vanilla
Add 2 1/2 cups of oatmeal last to avoid breaking oats
***If you lessen sugar, add a bit of ground oats or something dry to avoid flat cookies****
spinkle sea salt sparingly on each cookie before baking

-bake at 350, 12-16 minutes
-2 1/2 dozen with 1 T scoop

Lime Pudding

A work in progress as I would like to make this more simple and turn it into a pudding shot recipie.

2 lg. limes
1 (14 oz.) can sweetened condensed milk
1 c. heavy whipping cream
Lime peel for garnish

Grate peel from 1 lime and squeeze juice from both limes. In large bowl, with wire whisk, mix lime juice, condensed milk, and lime peel until thickened.
Beat heavy cream until stiff peaks form; fold into lime mixture. Spoon pudding into 6 dessert bowls. Refrigerate until serving time. Garnish with lime peel. Makes 6 servings.