One of America’s Favorites – Peanut Butter

February 3, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , , , , , , , , ,

“Smooth” peanut butter in a jar

Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It often contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers. Peanut butter is popular in many countries. The United States is a leading exporter of peanut butter and itself consumes $800 million of peanut butter annually.

Peanut butter is served as a spread on bread, toast, or crackers, and used to make sandwiches (notably the peanut butter and jelly sandwich). It is also used in a number of breakfast dishes and desserts, such as peanut-flavored granola, smoothies, crepes, cookies, brownies, or croissants. It is similar to other nut butters such as cashew butter and almond butter.

The two main types of peanut butter are crunchy (or chunky) and smooth (or creamy). In crunchy peanut butter, some coarsely-ground peanut fragments are included to give extra texture. The peanuts in smooth peanut butter are ground uniformly, creating a creamy texture.

In the US, food regulations require that any product labelled “peanut butter” must contain at least 90% peanuts; the remaining <10% usually consists of “…salt, a sweetener, and an emulsifier or hardened vegetable oil which prevents the peanut oil from separating”. In the US, no product labelled as “peanut butter” can contain “artificial sweeteners, chemical preservatives, natural or artificial coloring additives.” Some brands of peanut butter are sold without emulsifiers that bind the peanut oils with the peanut paste, and so require stirring after separation. Most major brands of peanut butter add white sugar, but there are others that use dried cane syrup, agave syrup, or coconut palm sugar.

Organic and artisanal peanut butters are available, but their markets are small.

A tractor being used to complete the first stage of the peanut harvesting process

Production process
Planting and harvesting
Due to weather conditions, peanuts are usually planted in spring. The peanut comes from a yellow flower which bends over and infiltrates the soil after blooming and wilting, and the peanut starts to grow in the soil. Peanuts are harvested from late August to October, while the weather is clear. This weather allows for dry soil so that when picked, the soil does not stick to the stems and pods. The peanuts are then removed from vines and transported to a peanut shelling machine for mechanical drying. After cropping, the peanuts are delivered to warehouses for cleaning, where they are stored unshelled in silos.

Shelling
Shelling must be conducted carefully lest the seeds be damaged during the removal of the shell. The moisture of the unshelled peanuts is controlled to avoid excessive frangibility of the shells and kernels, which in turn, reduces the amount of dust present in the plant. After, the peanuts are sent to a series of rollers set specifically for the batch of peanuts, where they are cracked. After cracking, the peanuts go through a screening process where they are inspected for contaminants.

Roasting
The dry roasting process employs either the batch or continuous method. In the batch method, peanuts are heated in large quantities in a revolving oven at about 800 °F (427 °C). Next, the peanuts in each batch are uniformly held and roasted in the oven at 320 °F (160 °C) for about 40 to 60 minutes. This method is good to use when the peanuts differ in moisture content. In the continuous method, a hot air roaster is employed. The peanuts pass through the roaster whilst being rocked to permit even roasting. A photometer indicates the completion of dry roasting. This method is favored by large manufacturers since it can lower the rate of spoilage and requires less labor.

Cooling
After dry roasting, peanuts are removed from the oven as quickly as possible and directly placed in a blower-cooler cylinder. There are suction fans in the metal cylinder that can pull a large volume of air through, so the peanuts can be cooled more efficiently. The peanuts will not be dried out because cooling can help retain some oil and moisture. The cooling process is completed when the temperature in the cylinder reaches 86 °F (30 °C).

Blanching
After the kernels have been cooled down, the peanuts will undergo either heat blanching or water blanching to remove the remaining seed coats. Compared to heat blanching, water blanching is a new process. Water blanching first appeared in 1949.

Heat blanching
Peanuts are heated by hot air at 280 °F (138 °C) for not more than 20 minutes in order to soften and split the skins. After that, the peanuts are exposed to continuous steam in a blanching machine. The skins are then removed using either bristles or soft rubber belts. After that, these skins are separated and blown into waste bags. Meanwhile, the hearts of peanuts are segregated through inspection.

Water blanching
After the kernels are arranged in troughs, the skin of the kernel is cracked on opposite sides by rolling it through sharp stationary blades. While the skins are removed, the kernels are brought through a one-minute hot water bath and placed on a swinging pad with canvas on top. The swinging action of the pad rubs off the skins. Afterward, the blanched kernels are dried for at least six hours by hot air at 120 °F (49 °C).

After blanching, the peanuts are screened and inspected to eliminate the burnt and rotten peanuts. A blower is also used to remove light peanuts and discolored peanuts are removed using a color sorting machine.

Grinding
After blanching the peanuts are sent to grinding to be manufactured into peanut butter. The peanuts are then sent through two sizes of grinders. The first grinder produces a medium grind, and the second produces a fine grind. At this point, salt, sugar and a vegetable oil stabilizer are added to the fine grind to produce the peanut butter. This adds flavor and allows the peanut butter to stay as a homogenous mixture. Chopped peanuts may also be added at this stage to produce “chunky” peanut butter.

Packaging

A jar of commercial “creamy” peanut butter

Before packaging, the peanut butter must first be cooled in order to be sealed in jars. The mixture is pumped into a heat exchanger in order to cool it to about 120 °F (49 °C). Once cool, the peanut butter is pumped into jars and vacuum sealed. This vacuum sealing rids the container of oxygen so that oxidation cannot occur, preserving the food. The jars are then labelled and set aside until crystallization occurs. The peanut butter is then packaged into cartons distributed to retailers, where they are stored at room temperature and sold to consumers.

A 2012 article stated that “China and India are the first and second largest producers, respectively”, of peanuts. The United States of America “…is the third largest producer of peanuts (Georgia and Texas are the two major peanut-producing states)” and “more than half of the American peanut crop goes into making peanut butter.”

Nutritional profile
In a 100 gram amount, smooth peanut butter supplies 588 Calories and is composed of 50% fat, 25% protein, 20% carbohydrates (including 6% dietary fiber), and 2% water (table).

Peanut butter is a rich source (20% or more of the Daily Value, DV) of dietary fiber, vitamin E, pantothenic acid, niacin, and vitamin B6 (table, USDA National Nutrient Database). Also high in content are the dietary minerals manganese, magnesium, phosphorus, zinc, and copper (table). Peanut butter is a moderate source (10–19% DV) of thiamin, iron, and potassium (table).

Both crunchy/chunky and smooth peanut butter are sources of saturated (primarily palmitic acid, 21% of total fat) and monounsaturated fats, mainly oleic acid as 47% of total fat, and polyunsaturated fat (28% of total fat), primarily as linoleic acid).

Peanut allergy
For people with a peanut allergy, peanut butter can cause a variety of possible allergic reactions, including life-threatening anaphylaxis. This potential effect has led to banning peanut butter, among other common foods, in some schools.

Symptoms
* Shortness of breath
* Wheezing
* Tightening of the throat
* Itching
* Skin reactions such as hives and swelling
* Digestive problems

Peanut butter cookies, a popular type of cookie made from peanut butter and other ingredients

As an ingredient
Peanut butter is included as an ingredient in many recipes: peanut butter and jelly sandwiches, peanut butter cookies, and candies where peanut is the main flavor, such as Reese’s Pieces, or various peanut butter and chocolate treats, such as Reese’s Peanut Butter Cups and the Crispy Crunch candy bar.

Peanut butter’s flavor combines well with other flavors, such as oatmeal, cheese, cured meats, savory sauces, and various types of breads and crackers. The creamy or crunchy, fatty, salty taste pairs very well with complementary soft and sweet ingredients like fruit preserves, bananas, apples, and honey. The taste can also be enhanced by similarly salty things like bacon (see peanut butter, banana and bacon sandwich), especially if the peanut butter has added sweetness.

One snack for children is called “Ants on a Log”, with a celery stick acting as the “log”. The groove in the celery stick is filled with peanut butter and raisins arranged in a row along the top are “ants”.

Plumpy’nut is a peanut butter-based food used to fight malnutrition in famine-stricken countries. A single pack contains 500 calories, can be stored unrefrigerated for 2 years, and requires no cooking or preparation.

As animal food
Peanut butter inside a hollow chew toy is a method to occupy a dog with a favored treat. A common outdoor bird feeder is a coating of peanut butter on a pine cone with an overlying layer of birdseed.

Diabetic Dessert of the Week – Chocolate Candy Cookies THURSDAY

January 9, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 Comment
Tags: , , , , , , , , , , ,

This week’s Diabetic Dessert of the Week is Chocolate Candy Cookies. I’ve got a Cookie Recipe for this week’s recipe, Chocolate Candy Cookies. Made using ; Skim Milk, Vanilla Extract Fructose-Sweetened Peanut Butter Cup Candy, Peanut Butter Baking Chips, and Corn Oil. The Cookies are 60 calories and 9 net carbs per Cookie. The Recipe is from the Diabetes Self Management website where you can a huge selection of Diabetic Friendly Recipes, Diabetes, News, Diabetes Management Tips, and so much more! You can also subscribe to the Diabetes Self Management Magazines, one of my favorites! I’ve left a link at the end of the post where you can subscribe. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Chocolate Candy Cookies
Preparation time: 25 minutes. Cooling time: 15 minutes.

Ingredients
Cooking spray
1 package (8 ounces) low-fat sugar-free chocolate snack cake mix (such as Sweet ‘n Low chocolate cake snack cake mix)
3 tablespoons skim milk
1 teaspoon vanilla extract
1 (3 1/4-ounce) package fructose-sweetened peanut butter cup candy, coarsely chopped (such as Estee)
2 tablespoons peanut butter baking chips
1/2 teaspoon corn oil

Directions
Preheat oven to 350°F. Spray baking sheets with cooking spray; set aside. Beat cake mix, milk, and vanilla extract in a medium bowl with electric mixer on low speed. When the mixture looks crumbly, increase speed to medium and beat 1-2 minutes or until a smooth dough forms (dough will be very sticky). Stir in chopped candy. Coat hands with cooking spray. Roll dough into 1-inch balls (recoat hands as needed). Place balls 2 1/2 inches apart on the greased baking sheets. Flatten each ball slightly with the bottom of a drinking glass coated with cooking spray. Bake 8-9 minutes, or until cookies lose their shininess and tops begin to crack. Do not over bake. Remove to wire rack to cool.

Heat baking chips and oil in a small saucepan over low heat until baking chips melt. Drizzle cooled cookies with melted baking chips. Allow topping to harden before serving.

Yield: 24 cookies.

Serving size: 1 cookie.

Nutrition Facts Per Serving:
Calories: 60 calories, Carbohydrates: 10 g, Protein: 1 g, Fat: 2 g, Saturated Fat: 1 g, Sodium: 17 mg, Fiber: <1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-candy-cookies/

 

Subscribe
Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Kitchen Hint of the Day!

January 2, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , ,

Use Parchment Paper when baking Cookies…………….

Using parchment paper to bake cookies can save time and energy. Unbaked cookies are placed directly onto the parchment paper, eliminating the need to grease the cookie sheet. While a batch of cookies is baking, portion out the remaining cookie dough onto sheets of parchment paper.

Healthy Cookie and Dessert Recipes

December 12, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , , , , , , , ,

From the EatingWell website and Magazine its Healthy Cookie and Dessert Recipes. Just in time for Christmas its Healthy Cookie and Dessert Recipes. Delicious and Healthy Cookie and Dessert Recipes with recipes like Peanut Butter Chocolate Chip Cookies, Gluten-Free Fudgy Teff Brownies, and Gluten-Free Gingerbread Cookies. Find these recipes and so much more all at the EatingWell website. The EatingWell Magazine would make the perfect Christmas Gift also! http://www.eatingwell.com/recipes/18044/desserts/

Healthy Cookie and Dessert Recipes
Find healthy, delicious dessert recipes including brownies, cakes, cookies, and pie recipes. Healthier recipes, from the food and nutrition experts at EatingWell.

Peanut Butter Chocolate Chip Cookies
Kids and adults alike will love this easy peanut butter chocolate chip cookie recipe, which—unlike most cookie recipes—doesn’t call for flour. These gluten-free peanut butter chocolate chip cookies are soft and chewy and, with only five simple ingredients, they can easily be whipped up by young chefs and enjoyed as an after-school treat. They’re also perfect for a holiday party or for a cookie swap…………

Gluten-Free Fudgy Teff Brownies
Whole-grain teff flour (made from a tiny ancient grain) has a nuance of cocoa flavor to start with, making it a natural choice for brownies. These gluten-free brownies are moist and satisfying, intensely chocolaty and have a tender texture…………….

Gluten-Free Gingerbread Cookies
Gluten-free flour stands in for regular flour in these crisp, festive cut-out cookies that taste amazing. To decorate, dust cookies with sanding sugar before you bake them or drizzle and pipe on royal icing once they’ve cooled…………………

* Click the link below to get all the Healthy Cookie and Dessert Recipes
http://www.eatingwell.com/recipes/18044/desserts/

Kitchen Hint of the Day!

December 12, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , ,

When making cookies………..

Mix dough evenly, making sure ingredients are combined uniformly. This is true except in recipes that state otherwise, such as marbleized items. Over mixing can cause cookie dough to harden, so do not over mix.

Diabetic Dessert of the Week – CHOCOLATE DUNK COOKIES

December 5, 2019 at 6:02 AM | Posted in dessert, diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: , , , , , , , , , ,

This week’s Diabetic Dessert of the Week is CHOCOLATE DUNK COOKIES. The recipe uses Splenda Sweetner in place of Sugar. If you’re looking for Diabetic Friendly Recipes the Diabetic Gourmet site is the place to look! Entrees, Soups, Salads, Desserts and more so check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

CHOCOLATE DUNK COOKIES
If you’re a fan of drop cookies, and chocolate, then you’re going to love these cookies. Everyone will rave about the Chocolate Dunk Cookies you made so don’t be surprised if they ask for this recipe!
Recipe Yield: 36

Ingredients

1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
4 squares Baker’s® Semi-Sweet Chocolate, divided
3/4 cup (1-1/2 sticks) margarine, softened
1/2 cup packed brown sugar
1/2 cup Splenda® No Calorie Sweetener, Granulated
1 egg
1 teaspoon vanilla extract
1 tablespoon thawed Cool Whip® Sugar Free Whipped Topping
1 teaspoon warm water

Directions

1 – Preheat oven to 375 degrees F.
2 – Combine flour, baking soda, and salt in a small bowl. Set aside. Chop 2 of the chocolate squares.
3 – Beat margarine, brown sugar and Splenda® Granulated Sweetener in large bowl with mixer on medium speed until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chopped chocolate.
4 – Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
5 – Bake cookies 11 to 12 minutes or until lightly browned. Cool on baking sheets one minute; remove and place on wire racks. Cool completely.
6 – Melt remaining 2 chocolate squares as directed on package. Stir in COOL WHIP® and water. Dip half of each cookie into melted chocolate; let stand until firm.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 90
Calories from fat: 45
Fat: 5 grams
Saturated Fat: 1.5 grams
Sodium: 90 milligrams
Cholesterol: 5 milligrams
Protein: 1 grams
Carbohydrates: 10 grams

https://diabeticgourmet.com/diabetic-recipe/chocolate-dunk-cookies-2

Diabetic Dessert of the Week – Apple and Oatmeal Cookie Crumble

November 14, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: , , , , , , , , , , , , ,

This week’s Diabetic Dessert of the Week is a Apple and Oatmeal Cookie Crumble. Easy made Fall Dessert using Apples, Raisins, Cinnamon, Vanilla, and Oatmeal Cookie Mix. The Recipe is off the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetes News, Diabetes Management Tips, and more so check it out today! You can also subscribe to the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Apple and Oatmeal Cookie Crumble
You’ll love the fruity fall flavor of this easy dessert! Requiring only seven ingredients and just a few simple steps to prepare, it’s the perfect way to make use of your apple-picking haul.

Ingredients
6 cups diced unpeeled apples
1/4 cup water
1/3 cup raisins
1/2 teaspoon ground cinnamon
1 teaspoon vanilla, butter and nut flavoring or 1 1/2 teaspoons vanilla
3/4 cup oatmeal cookie mix
1 tablespoon canola oil

Directions
1 – Preheat oven to 400°F. Coat 11×7-inch baking pan with nonstick cooking spray. Stir together apples, water, raisins, cinnamon, and flavoring in large bowl. Transfer to pan. Set aside.

2 – Stir cookie mix and oil with fork in medium bowl until well mixed. Sprinkle evenly over apple mixture. Bake 17 minutes or until apples are tender. Let stand 30 minutes before serving.

Tip: Vanilla, butter, and nut flavoring is sold near the vanilla extract.

Yield: 6 servings.

Serving size: 1/2 cup.

Nutrition Facts Per Serving:
Calories: 169 calories, Carbohydrates: 32 g, Protein: 4 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 69 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/apple-oatmeal-cookie-crumble/

 


Subscribe
Diabetes Self-Management offers up-to-date, practical “how-to” information on nutrition, exercise, new drugs, medical advances, self-help, and the many other topics people need to know about to stay healthy.
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Diabetic Dessert of the Week – SUGARFREE HALLOWEEN COOKIES

September 26, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | 2 Comments
Tags: , , , , , , , , , , , , , ,

This week’s Diabetic Dessert of the Week is SUGARFREE HALLOWEEN COOKIES. Just in time for the Halloween Season, SUGARFREE HALLOWEEN COOKIES. The Sugar is replaced by Granulated Splenda No Calorie Sweetener. The Cookies are only 60 calories and 7 carbs per cookie. Perfect Cookie for Halloween for those with Diabetes. You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

SUGARFREE HALLOWEEN COOKIES
These Halloween cut-out cookies use a sugarfree, no calorie sweetener to cut the carbs to only 7 grams per cookie.

Recipe Yield: 48

Ingredients

3/4 cup unsalted butter
1/4 cup light butter
1 cup SPLENDA No Calorie Sweetener, Granulated
1 tablespoon vanilla
1/4 cup egg substitute
1/4 cup water
3/4 teaspoon vinegar (white or cider)
1-1/2 cups all-purpose flour
1-1/2 cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder

Directions

1 – Preheat oven to 350 degrees F.
2 – Lightly oil a cookie sheet and set aside.
3 – Blend together butters, SPLENDA Granulated Sweetener and vanilla in a medium mixing bowl with an electric mixer, or by hand. Blend until butter is softened.
4 – Add egg substitute, water and vinegar. Mix briefly.
5 – Add flours, salt and baking powder. Mix on low speed, until dough is formed. Do not overmix.
6 – Remove dough from bowl and place on a floured work surface.
7 – Divide dough in half. Pat each half into a circle and cover with plastic wrap. Refrigerate approx. 1 hour, allowing dough to chill.
8 – Remove dough from refrigerator and roll out on a floured work surface to desired thickness, approx. 1/4 inch.
9 – Cut with cookie cutters. Place cookies on prepared sheet.
10 – Bake in a preheated 350 degrees F oven 10-12 minutes or until lightly browned on the back.
11 – Cool on a wire rack.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 60
Fat: 3.5 grams
Saturated Fat: 2 grams
Sodium: 30 milligrams
Cholesterol: 10 milligrams
Protein: 1 grams
Carbohydrates: 7 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipe/sugarfree-halloween-cookies

Healthy Cookie and Dessert Recipes

August 31, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , , , , , ,

From the EatingWell website and Magazine its Healthy Cookie and Dessert Recipes. Delicious and Healthy Cookie and Dessert Recipes with recipes including; Glazed Chocolate-Pumpkin Bundt Cake, Gluten-Free Chocolate Chip Cookies, and Stone-Fruit Crostatas with Cream Cheese Crust. Find these recipes and more all at the EatingWell website. Plus don’t forget to subscribe to the EatingWell Magazine, one of my favorites! Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Cookie and Dessert Recipes
Find healthy, delicious dessert recipes including brownies, cakes, cookies, and pie recipes. Healthier recipes, from the food and nutrition experts at EatingWell.

Glazed Chocolate-Pumpkin Bundt Cake
You don’t have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. Pumpkin helps keep this cake tender and moist while, delicate spices add the classic Thanksgiving flavors………….

Gluten-Free Chocolate Chip Cookies
You’d never know that these delicious gluten-free cookies are made without wheat flour. A blend of gluten-free flour and almond flour—plus butter and brown sugar—gives them a classic chocolate chip cookie flavor and the ideal balance of crispiness and chewiness. Make a batch as a treat for your family or to bring to parties, potlucks and picnics…………

Stone-Fruit Crostatas with Cream Cheese Crust
When you have a hankering for pie, try making crostatas instead. These open-face hand-pies are just right to highlight the sunshine flavor of fresh ripe peaches, nectarines, plums or pluots. Sprinkle a little sugar on top before baking for extra sparkle and crunch. This is a great summer dessert for any party and can even be made ahead…………..

* Click the link below to get all the Healthy Cookie and Dessert Recipes
http://www.eatingwell.com/recipes/18044/desserts/

Diabetic Dish of the Week -SUGAR-FREE SUGAR COOKIES

December 18, 2018 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: , , , , , , , , , , ,

This week’s Diabetic Dish of the Week is -SUGAR-FREE SUGAR COOKIES. Made for those with Diabetes its SUGAR-FREE SUGAR COOKIES. Made using Equal Sweetener instead of Sugar. The Cookies are only 64 calories and 9 carbs per serving. Now everyone can enjoy Sugar Cookies, even those with Diabetes! The recipe is from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes. Enjoy the Holidays! https://diabeticgourmet.com/

SUGAR-FREE SUGAR COOKIES
Sugar cookies are one of the most popular holiday cookies to bake. Parents and kids can team up for a fun baking session – kids love using cookie cutouts! This is a sugar-free sugar cookie recipe that is lower in carbs because it uses Equal instead of table sugar. Use it for Christmas cutout cookies, Halloween cookies and anytime you need to make cutout cookies.

Recipe Yield: 24 servings

Ingredients

1/3 cup unsweetened applesauce
1/4 cup butter, softened
1/4 cup whipped cream cheese
27 packets Equal sweetener*
1/4 cup egg whites
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
Red and green sugar free gelatin
*Substitute 1 cup plus 2 tablespoons Equal Spoonful for the packets.

Directions

1 – Beat applesauce, butter and cream cheese in a mixing bowl with an electric mixer on medium speed until well blended.
2 – Mix in Equal, egg whites and extracts until combined.
3 – Gradually mix in combined dry ingredients until blended.
4 – Wrap dough in plastic wrap and refrigerate 1 to 2 hours.
5 – Preheat oven to 350F.
6 – Spray baking sheets with cooking spray; set aside.
7 – Roll out dough on very lightly floured surface to 1/4th inch thickness.
8 – Cut with your favorite holiday cookies cutters. Place on prepared baking sheets.
9 – Sprinkle lightly with gelatin.
10 – Bake 8 to 9 minutes.
11 – Cool on pans 2 minutes.
12 – Remove from pans and cool completely on wire racks.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 64
Fat: 3 grams
Sodium: 74 milligrams
Cholesterol: 7 milligrams
Protein: 1 grams
Carbohydrates: 9 grams
https://diabeticgourmet.com/diabetic-recipe/sugar-free-sugar-cookies-cutouts

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

Omnivore's Cookbook

Modern Chinese Cooking

In search of flavor

enriching the everyday

Money Saving Kitchen

Recipes, cooking advice, and kitchen tips to help you stay within your budget!!

Keti's Kitchen

Easy, healthy recipes from scratch and my favorite dishes from delicious Georgian cuisine

Montana's Mountain Maven

Where Comfort Meets Sophistication

Countryside cooks

Recipes and more

Food.blog

Get your subdomain of food.blog

Culinary Oracle

Discover your inner chef...

The Little Red Pinny

Vegan Delicious

C.U.NextTuesday, Dolly

#Legend #beauty #Epic #WriteDrunkEditSober

My Kitchen Memories

Every Recipe Has A Story

No More Sad Little Green Beans

Recipes, and stories from one home cook to another!

BORN 2 GRILL

My bbq experience.

Amrey's Kitchen

Spread the Love, Spread it with an Amrey's Kitchen Treat!

Ped's Kitchen

Good, simple, tasty food