Chocolate Peanut Butter Cookie Pizza

1 2/3 Cups Flour
1 1/2 Tablespoons Cornstarch
1 3/4 teaspoons Baking Powder
1/2 teaspoon Baking Soda
3/4 Cup Packed Light Brown Sugar
1/4 Cup Splenda Granular
1/4 Cup Unsweetened Applesauce
1/2 Cup Reduced Fat Peanut Butter, divided
1 1/2 Tablespoons Light Corn Syrup
2 1/2 teaspoons Vanilla Extract
1/4 Cup Egg Substitute
3 Tablespoons Sugar, divided
1/4 Cup Hershey's Lite Chocolate Syrup

Preheat oven to 375 degrees. In a small bowl, combine the flour, cornstarch, baking powder, and baking soda. Mix well to combine and set aside. In a medium bowl, combine the sugar, Splenda, applesauce, and 1/4 cup peanut butter; beat at medium speed with a hand mixer until well blended. Add the corn syrup, vanilla and egg substitute; beat well. Stir in the flour mixture. Spray a 12 inch pizza pan with butter flavored non-stick cooking spray. Sprinkle 2 tablespoons of sugar evenly on the bottom of the pizza pan. Pour the dough onto the middle of the pan. Spray a piece of wax paper with non-stick spray and set it face down onto the dough. Lightly spread the dough evenly to the edges of the pan. Remove the wax paper. Sprinkle the remaining tablespoon of sugar on top of the cookie dough and bake for 12-14 minutes or until lightly browned. Cool Completely and slice into 16 wedges. Combine the chocolate syrup and remaining 1/4 cup of peanut butter together. When ready to serve, drizzle each cookie wedge with 1/2 tablespoon of the chocolate/peanut butter mixture.

Serves: 16
Per Serving: 159 Calories; 3g Fat (17.1% calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 151mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1 Other Carbohydrates. WWP: 3 (www.AimeesAdventures.com)