SF Chocolate Chip Cookie Recipe

Okay, so at the support group tonight a lady asked me a question and I wanted to ask all of you to see what you thought. She said that on the back of the package of new Hershey's Sugar Free chocolate, it has a recipe for chocolate chip cookies. She says that the recipe calls for butter, but she can't tolerate butter since surgery. So, she asked for a substitution. She asked if she could substitute cream cheese and I said, (verbatim) "Oooo, that might work." (not really sure what I was thinking) The ladies around me jumped right in and said probably not; not the right consistency. Please help me with suggestions as a possible substitute. I'm going to make these cookies, so that I'm not just telling her "oooo, that might work" and it doesn't. I wanna test it out first. THANKS FOR ALL YOUR HELP IN ADVANCE!!! Jen Halliday

If the recipe says butter,lard,margarine,shortening---try this to cut total fat,reduce amount called for in recipes by 1/3.In baking replace some fat with fruit purees marylyn

i made cho chip cookies last night with the splenda recipe. i will send you the recipe. i thew in some wanuts also. very good. Anita ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chocolate Chip Cookies Makes: 36 cookies Preparation Time: 15 min. Bake Time: 10-12 min. 2/3 cup Butter or Margarine, softened 2/3 cup Brown Sugar, firmly packed 2/3 cup SPLENDA® Granular 2 tsp. Vanilla 2 Eggs 1 1/2 cups All-Purpose Flour 1 tsp. Baking Soda 1/4 tsp. Salt 1 cup Semi-Sweet Chocolate Chips Preheat oven to 350° F. Cream butter, brown sugar, SPLENDA® Granular and vanilla together in a medium mixing bowl. Mix until well blended and creamy. Add eggs, one at a time, mixing well after each addition. Scrape sides of bowl. Add flour, baking soda and salt. Mix until well blended. Stir in chocolate chips. Place level tablespoons of cookie dough on an ungreased baking sheet. Bake 10-12 minutes or until golden brown. Remove from oven and cool on a wire cooling rack. Nutrition Information per serving Serving Size 1 cookie Total Calories 90 Calories from Fat 45 Total Fat 5 g Saturated Fat 3 g Cholesterol 20 mg Sodium 55 mg Total Carbohydrates 11 g Dietary Fiber 0 g Sugars 6 g Protein 1 g Exchanges per serving: 1/2 starch, 1 fat This recipe, when compared to a full sugar version, has a 20% reduction in calories, a 21% reduction in carbohydrates, and a 40% reduction in sugars!

jen, me again.... like i say every one is different after surgery you will have to try butter and see. just like some cant eat bread, pasta. i can eat bread, bagels, pizza, pasta but i had my surgery in 2003 so i am over 2 years out. anita

Fruit purees alone will make things rubbery. That is why applesauce alone just hasn't cut it when it came to texture. What you need to do is do half the volume of say apple sauce (see you don't eliminate it all) and half non fat sugar free vanilla yogurt. The moisture and milk solids from the yogurt help to get rid of the rebber effect and simulate butter. The yogurt also adds a bit more protein to the recipe. To cut carbs, substitue half the flour for almond meal. Again upping the protein as well. Watch out for the baking kind of splenda. It is half real sugar that is full carb. Malitol substitues have laxitive effects. Also for another really good kick to the recipe do as Debbie Fields does, (she is a good friend who helped me gain) use oat flour instead of wheat flour. It is naurally sweet and easier for our new tummies to tolerate.