Thanks Umpa

I hope I can fine more that children well want to make and eat.

Thank Umpa

This is a big help, like I stated early I know how to cook but now I want to enjoy it a little better.
And since I have change the way I look at food thanks To Doug, that mean change in cooking as well.
But you are a big help to us all, and thanks for being there for us all. I keep finding recipes that call for Splenda
and when I post them to the group I try not to change anything, I'm hoping that there know to change to the sugar they Like to use. I learn from Doug that the Splenda is not good for you. But I try to find helpful recipes
to share with the group. And I want to do as much as my health well let me. That why I'm not able to be on the net as much. 2 - 3 times a month. I want so much to share something because I get so much help from
other people posts and I have 3 people beside me to buy the book. So I'm spread the words. And 2 are woman
in army. And one of them have her whole family eating this way.   

I made tonight some protein peanut butter bars I hope it turn out fine. We see in the moring

Great job Doreen you look amazing and it is hard at time but I know when you look in the mirror each day and see a new you it is just wonderful You and many on here is why I brought Doug book I knew what I was reading was real and that you were real people as well and if you can do so can I.

Here are some recipes using whey protein powders: That I found and hope to make in the future :



CHEWY PEANUT BUTTER CANDY
2 tablespoons butter *
1/4 cup natural peanut butter *
12 drops FTS ZERO Sweetener
1 cup chocolate whey protein powder *
1/4 cup Da Vinci sugar free syrup, French vanilla or caramel flavor

Melt the butter in a small bowl in the microwave. Blend in the peanut butter with a spoon until smooth then stir in the Splenda. Add the protein powder and mix as well as possible. It will be crumbly. Work in the syrup with a spoon until you end up with a glossy, sticky, caramel-like goo. Press this into a small non-stick foil lined container and freeze until firm enough to cut into serving size pieces, about 2 hours. Once it has frozen overnight, it will be very hard. You can eat it frozen, but it will be a lot more chewy. If you don't want to freeze it, keep it refrigerated but it will be very soft and kind of messy to eat.

Makes 4-8 servings
Can be frozen but must be thawed to eat

* I used Peter Pan No Sugar Added creamy peanut butter so I can't say for sure if natural peanut butter would work exactly the same. I used Designer Whey brand protein powder. Add a pinch of salt if you're using unsalted butter.

With granular Splenda:
Per 1/4 Recipe: 220 Calories; 15g Fat; 17g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
Per 1/8 Recipe: 110 Calories; 7g Fat; 9g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs

With liquid splenda:
Per 1/4 Recipe: 214 Calories; 15g Fat; 17g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 107 Calories; 7g Fat; 9g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs

Thanks I was wondering how the carbs were adding up.

Izzet Wonderful job we all cheering for you.

Thanks Doug for those nice and kind words, you inspire us all and we are trying to better our over all health. yes it was hard to keep eating right with him at home but if I did have a slice of cheese cake we always share
it now that I'm diabetic. But I make sure to keep my carb in count for the day. But when the soldier come home from overseas there want to eat food that they can't get there.