1      cup         peanut butter -- chunky
1      cup         Splenda® granular sweetener
1                  egg
1      teaspoon    baking soda
1      teaspoon    not/Sugar®
1/4    cup         GNC Natural Brand® Soy Baking
        
Mix all ingredients in small bowl. Shape mixture
into 24 walnut sized balls. Place on well greased
cookie sheet. Gently flatten with hand. Make
criss-cross pattern in each cookie with fork
dipped in Splenda Spoonable.

Bake at 350° for 8-9 minutes. Let set for 2-3
minutes before handling.

Per serving:

73.8 calories
5.6 g fat
3.6 g protein
3.5 g carbohydrates
0.7 g fiber

		

1      cup         water
1      envelope    Knox® unflavored gelatin
16     ounces      cream cheese - softened
3/4    cup         sugar substitute
1      teaspoon    vanilla extract
1/4    teaspoon    salt
2      tablespoon  sugar-free pudding mix (any flavor)

In glass cup, sprinkle gelatin over cold water; let
stand for 2 minutes. Microwave on HIGH until
hot.; stir thoroughly, then let stand until
completely dissolved. Add cream cheese cubes
and stir until softened. Blend well with mixer.
Add Splenda, vanilla, salt and pudding mix. Pour
into 12 paper lined muffin tins. Chill about 2
hours or until firm.

Per serving:

142.6 calories
13.2 g fat
4.9 g protein
1.7 g carbohydrates
0 g fiber
		

Ingredients: 

       6 hard-cooked eggs 
       3 to 4 tablespoons mayonnaise 
       2 teaspoons Dijon mustard 
       2 to 3 tablespoons finely minced ham 
       Salt and freshly ground pepper to taste 

Peel eggs and cut each egg in half. Remove the yolks 
and mash with mayonnaise and mustard. Stir in ham 
until well combined. Season to taste with salt and 
pepper. Fill each egg white half with mixture. Cover 
with plastic wrap and refrigerate until well chilled. 

1 gram per serving.
		

Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons      butter -- divided
1/2 pound          shrimp -- peeled & deveined
1/2 pound          scallops
1                  onion (chopped)
2                  ribs celery (sliced)
1 tablespoon       fresh thyme
1                  red bell pepper (chopped)
3 cups             heavy cream (and 1 cup water)
1/4 cup            sherry
1/2 teaspoon       salt
1/4 teaspoon       cayenne pepper
1/8 teaspoon       nutmeg

-In skillet, melt butter, add shrimp & scallops; 
 cook until opaque.Remove.
-In same skillet, melt remaining butter over medium heat; 
 add onion,celery & thyme; cook until tender, 10 minutes.
-Add the bell pepper; cook until crisp tender, 5 minutes.
-Add remaining ingredients and 1 cup of water.
-Bring to a boil.
-Add the shrimp & scallops; heat through.
-7{1 cup} servings @ 6.2 minus 0.7 gr. fiber= 5.5 carbs