1/2  cup Reduced-Fat Peanut Butter

2 tablespoons No-Fat Sour Cream

1/2  cup Splenda …if you can’t find Splenda, use Sugar Twin

1/4 cup boiling water

1 cup Reduced Fat Bisquick Baking Mix

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:

Healthy Exchanges: 1 Pro, 1 Fat, 2/3 Bread, 10 Optional Calories

146 Calories, 6 fm Fat, 5 gm Protein, 18 gm Carb, 254 mg Sodium, 17 mg, Cal, 1 gm Fiber

DIABETIC: 1 St/Carb, ½ Meat, ½ Fat

Diane’s notes:  To order Splenda, visit http://www.splenda.com

Splenda makes all the difference in your artificial sweetener recipes, and best of all, Splenda is a natural product, no health warnings with this product.

Using a small size cookie scoop, I was able to make 48 cookies, at 6 cookies per serving.

These cookies are great.  Of course, anything with Peanut Butter is great in my book. 

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