no bake diabetic friendly cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
Serving size is 2 cookiesMakes 48 servings1/2 cup Cracker Crumbs, graham, plain low fat3 cup Oats, rolled, old fashioned 1 1/2 cup sugar 1/2 cup unsweetened cocoa powder hershey brand1/2 cup fat free milk 1/2 cup margarine 1/2 cup reduced fat peanut butter .5 tsp orange zest.5 teaspoon vanilla extract6T light cream cheese2.5T unsweetened dole pineapple juice
Directions:
1. crush grahams
2. In a large saucepan or pot stir in the splenda, cocoa, milk, and margarine over medium heat until it is dissolved.
3. Bring the mix to a boil - remember you need to "cook" the oatmeal.
4. Remove from heat, and stir in the peanut butter and vanilla until it is well mixed.
5. Blend in the oatmeal and graham crumbs.
6. By teaspoon, drop onto waxed paper. Refrigerate or store in another cool place until firm.
7. frosting which is optional (we made into colored eggs for easter dessert) mix cream cheese, vanilla, zest and juice. add color if you chose and drizzle over mounds of yummy oats! note you may not use all frosting.
Number of Servings: 36
Recipe submitted by SparkPeople user REDI2BME.
1. crush grahams
2. In a large saucepan or pot stir in the splenda, cocoa, milk, and margarine over medium heat until it is dissolved.
3. Bring the mix to a boil - remember you need to "cook" the oatmeal.
4. Remove from heat, and stir in the peanut butter and vanilla until it is well mixed.
5. Blend in the oatmeal and graham crumbs.
6. By teaspoon, drop onto waxed paper. Refrigerate or store in another cool place until firm.
7. frosting which is optional (we made into colored eggs for easter dessert) mix cream cheese, vanilla, zest and juice. add color if you chose and drizzle over mounds of yummy oats! note you may not use all frosting.
Number of Servings: 36
Recipe submitted by SparkPeople user REDI2BME.
Nutritional Info Amount Per Serving
- Calories: 86.2
- Total Fat: 4.6 g
- Cholesterol: 2.6 mg
- Sodium: 84.5 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 1.6 g
- Protein: 2.7 g