Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Low Fat Peanut Butter Cookies
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- #108168
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 can (14 ounce size) low fat sweetened condensed milk
3/4 cup reduced fat peanut butter
1/4 cup fat free egg substitute
1 teaspoon vanilla extract
2 1/4 cups reduced fat biscuit mix
1/4 cup sugar
directions
Mix the milk, peanut butter, egg substitute and vanilla with a mixer on a low setting until it becomes smooth. Add the biscuit mix and blend them well. Cover and chill for at least 3 hours.
Preheat your oven to 350 degrees F. Drop the dough by teaspoonful 2 inches apart on a cookie sheet coated with nonstick spray.
Spray with sugar and bake the cookies until they become light brown, for about 6-8 minutes.
added by
rseidner
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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