Makes 24 small cookies
3/4 cup Jif Natural peanut butter
1 egg, beaten
1/4 cup part skim ricotta
1 cup brown sugar Splenda
1 tablespoon vanilla
Preheat oven to 300 F. Lightly treat cookie sheet with cooking spray.
Mix ingredients and spoon on to cookie sheet to make 24 cookies. Bake10-15 minutes or until lightly browned. Let cool a few minutes before moving to a cooling rack.
Tip: For chocolate peanut butter add 2 tablespoons cocoa powder and add additional Splenda to sweeten cocoa powder.
Calories: 94
Carbs: 9 grams
Protein: 3 grams
Fat: 4 grams
Posts
