Peanut Butter Cookies

1/2 Cup Reduced Fat Peanut Butter
3/4 Cup Splenda Granular
1/8 Cup Egg Substitute

Preheat oven to 350°. In a small mixing bowl, combine the peanut butter, Splenda and egg substitute. Spray hands with Pam and roll into seven equal balls. Lightly spray a cookie sheet with Pam (it's best not to use a dark cookie sheet for these). Place the balls on a cookie sheet and flatten with the back of a fork that has been sprayed with Pam. Bake for 12 minutes. Let cool slightly on cookie sheet. Note: the cool thing about this recipe, is it does not contain flour.

Serves: 7 (1 cookie each)
Per Serving: 101 Calories; 6g Fat (50.4% calories from fat); 5g Protein; 9g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 96mg Sodium. Exchanges: 0 Lean Meat; 0 Fat.
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