Sugar Free Peanut Butter Delight South Beach Diet Friendly Recipes

PEANUT BUTTER DELIGHT

Steps:

• Cream butter, peanut butter, 1 c sugar and brown sugar.
• Add eggs one at a time, beating well after each addition.
• Combine flour, soda and salt, gradually add to creamed mixture.
• Roll into 1 1/2 to 2 inch balls then roll in remaining 1/2 c sugar.
• Place 2" apart on ungreased baking sheets.
• Using end of wooden spoon handle make an indentation in center of each cookie.
• In small mixing bowl beat Peanut Butter and cream cheese until smooth.
• Add sugar, egg yolk and vanilla and mix well.
• Spoon about 3/4t of filling into the center of each indentation.
• Bake at 350 for 12-15 minutes.
• Allow cookies to rest 1-2 minutes then transfer to wire rack and let cool.
• Melt chips in microwave and stir until smooth.
• Dip bottom of each cookie into chocolate, shake off excess then lay bottom up on waxed paper.
• Refrigerate until set.
• For topping, in a small sauce pan melt butter, whisk in powdered sugar and cocoa.
• Gradually add water, whisk until smooth.
• Stir in vanilla.
• Drizzle over cookies, chill until set.
• Store in air tight container, keep in refrigerator.

PEANUT BUTTER STRIPED DELIGHT

Steps:

• Place cookies in food processor and process to form fine crumbs. Transfer to medium bowl. Add butter; mix well.
• Press firmly onto bottom of 13 x 9-inch dish. Refrigerate 10 minutes.
• Meanwhile, beat cream cheese, sugar, and 2 tablespoons of the milk in separate bowl with wire whisk until well blended. Add 1-1/4 cups of the whipped topping; mix well. Spread over crust.
• Pour remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Add peanut butter; mix well.
• Spread evenly over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping; cover.
• Refrigerate at least 4 hours before cutting into pieces to serve. Store in refrigerator.

JAPANESE PEANUT BUTTER DELIGHT (MOCHI)

Steps:

• Preheat oven: 350 degrees.
• Grease a 9×13 inch pyrex with butter. Get a large mixing bowl and stir together the dry ingredients.
• In a blender, add the milk and vanilla. Stir in the peanut butter and blend until you get peanut butter milk.
• Add the peanut butter milk to the dry mixture and mix thoroughly. Pour into the pan. Cover tightly with foil. Place the pan in the center of the over and bake for 45 minutes. Uncover and cool for several hours.
• When cool, use a plastic knife to cut the peanut butter mochi. Roll each piece around in some potato starch to keep from sticking to each other.

LOW-FAT SUGAR-FREE PEANUT BUTTER FUDGE

Steps:

• Melt butter in sauce pan.
• Add peanut butter and stir until smooth
• Add vanilla and splenda to peanut butter mixture and stir to combine with a wooden spoon.
• Pour into an 8 x 8 pan that has been either buttered, Pam'ed or lined with wax paper
• Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.
• Cut into 1-inch pieces and store in an airtight container for up to a week.
• cooking time does not reflect refrigeration time.