Sugar Free No-Bakes

[Barb Bouldrey]

A diabetic friendly recipe:

SUGAR FREE NO-BAKES

1/2 cup graham crackers, crushed
3 cups old fashioned oatmeal(not instant)
1 1/2 cup Splenda
1/2 cup cocoa
1/2 cup skim milk
1/2 cup margarine
1/2 cup reducedfat peanut butter
1 teaspoon vanilla

Mix graham cracker crumbs with oatmeal; set aside
In saucepan, stir in sugar, cocoa,milk and margarine over med heat until dissolved.
Bring to a boil for two minutes. Remove from heat.
Blend in peanut butter and vanilla
Blend in oatmeal/graham cracker mixture
Stir by hand.

Drop by teaspoon onto waxed paper. Refrigerate until firm.

Makes 48.

low carb, sugar free, low fat no cholesterol

Barb

[Sue Pyles]

Thank You so much for posting this recipe. I just started Weight
Watchers. :gen02 I love no bake cookies, especially with peanut butter.:fav18

[Joanne Vergin]

Barb,
Are these pretty moist? My experience with Splenda is dry baked goods.
Thanks.

[Barb Bouldrey]

Joanne,

These are never baked, so the Splenda does not bake. The peanut butter makes them nice and moist. The only thing I have baked with Splenda was a cheesecake and I was not pleased with the consistency of the cheesecake.

The Splenda in this recipe is cooked on the stove just a couple of minutes.

The same diabetic support group meeting that had these no-bakes had sugar free carrot cookies. They were to dry for me to enjoy. The raisins in them helped, but I would not ever make them myself and threw away the recipe.
Barb

[Gina Stevenson]

Joanne,

These are never baked, so the Splenda does not bake. The peanut butter makes them nice and moist. The only thing I have baked with Splenda was a cheesecake and I was not pleased with the consistency of the cheesecake.

The Splenda in this recipe is cooked on the stove just a couple of minutes.

The same diabetic support group meeting that had these no-bakes had sugar free carrot cookies. They were to dry for me to enjoy. The raisins in them helped, but I would not ever make them myself and threw away the recipe.
Barb

If you like that carrot-cake taste in cookies, perhaps you could get it again and try adding some applesauce; that helps moisten things when baking, and doesn't add tons of different flavor other than what you're trying to make. In fact, there are several recipes out there that substitute applesauce for any oil/grease/butter, so just adding some to the Splenda recipes, if they seem to be too dry might be good (unsweetened applesauce, of course!)