Post by SugarBane on Jan 26, 2004 17:48:26 GMT -5
Low Carb Snickerdoodles
1/2 cup butter, softened
3 ounces cream cheese, softened
1 small package sugar free instant vanilla pudding mix
1 teaspoon vanilla extract
6 packets Splenda
1 cup soy protein isolate
3/4 cup nuts, chopped
1/4 cup heavy cream (approximately)
Splena/cinnamon blend (combine to taste)
Preheat oven to 350 degrees. Grease cookie sheet.
Cream the butter and cream cheese together until smooth. Add the pudding and mix well. Add the vanilla, Splenda, soy protein isolate and nuts. Add as much as the 1/4 cup of heavy cream as you need to create a soft dough.
Roll dough into 36 small balls. Place balls on cookie sheet and flatten slightly with the bottom of a glass or the palm of your head. Sprinkle with a mixture of Splenda and cinnamon.
Bake at 350 degrees for 10 to 12 minutes. Cool on wire racks.
Makes 36 cookies @ <1 carb each.
1/2 cup butter, softened
3 ounces cream cheese, softened
1 small package sugar free instant vanilla pudding mix
1 teaspoon vanilla extract
6 packets Splenda
1 cup soy protein isolate
3/4 cup nuts, chopped
1/4 cup heavy cream (approximately)
Splena/cinnamon blend (combine to taste)
Preheat oven to 350 degrees. Grease cookie sheet.
Cream the butter and cream cheese together until smooth. Add the pudding and mix well. Add the vanilla, Splenda, soy protein isolate and nuts. Add as much as the 1/4 cup of heavy cream as you need to create a soft dough.
Roll dough into 36 small balls. Place balls on cookie sheet and flatten slightly with the bottom of a glass or the palm of your head. Sprinkle with a mixture of Splenda and cinnamon.
Bake at 350 degrees for 10 to 12 minutes. Cool on wire racks.
Makes 36 cookies @ <1 carb each.
