1/2 c Peanut butter (at room temp)
1/4 c Margarine; softened
1/3 c Banana; ripe, mashed
1 Egg
1/2 ts Vanilla
1 c All-purpose flour
1/2 c Sugar substitute; Splenda
1/2 ts Baking soda
1/2 ts Salt
Cream peanut butter, margarine, banana, egg and vanilla until light
and fluffy. Mix remaining ingredients separately. Blend into peanut
butter mixture until smooth.
Form into 1-inch balls. Place on baking sheets. Flatten with fork to
desired thickness. Bake at 350F. for 10 to 12 minutes or until golden
brown on bottoms. Cool on rack.
Per Cookie: Energy: 50 cal. Protein: 1.5 g Fat: 3.1 g Carbohydrates:
4.3 g
Origin: Splenda Low- Calorie Sweetener
From the Collection of Candis Compton
Yields
3 dozen