I love to eat but I'm diabetic!
I've made this many many times and the croissant isn't soggy, but you have to make sure the croissant is crispy when you take it out of the oven. I usually buy already made croissant from the bakery inside the groceries store at Albertsons where I'm from. I try to find a batch that is light in color and isn't over cooked so that when I put it in the oven, it gets crisp and a tad darker. I've also used croissants from the local donut shops and it turns out really good too but those croissant have a lot of fat and grease in it. I've found that Albertson's croissant is less greasy, I know more grease and fat always tastes better but I'm trying to eat healthy.
Sometimes I'll add some avocados in the sandwich if I'm in the mood.
You're right "Buffy", it is low sugar, I haven't found a good true sugar free peanut butter cookie that doesn't taste like cardboard. Where can I get old fashion peanut butter?
I used to take this as a sugar substitute: http://www.newspirit.com/products/199 and this one too http://www.newspirit.com/products/181
I'm not sure if those can be substitute as sugar for making cookies, only reason I stop was because all these alternative natural sweetener stuff is getting expensive.
I just read your post again. For the sugar substitute, you can also use the juice extract of this fruit that has natural sweetener, I don't remember what it's call, I'll have to look it up. For the peanut butter, used the natural one, I used the Skippy Brand and that doesn't raise my sugar as much.
Sorry, I did meant "grated" cheese. There's a few typo in here. I didn't get a chance to proof read before I posted. I'll be sure to do it next time.
I am diabetic and someone gave me this recipe:
1 cup peanut butter
1/2 cup sugar substitute
1/2 tsp salt if using unsalted peanut butter, or to taste
1 egg, beaten
3 oz bittersweet chocolate chips, optional
You can also add in a little Vanilla extract. Be sure to make the cookies small and let them completely dry before you touch it because it will crumble. I believe most people also use a fork to make crisscross markings on the cookies to help with the crumble too.
Thanks, I'll definitely give it a try this weekend. I love peanut butter.
I was just wonder, if I take out the flour, will it still taste like a cookie? I've never put peanut butter in an oven to bake before, is the egg keeping it together?
Thanks! I will try it this weekend.
I had someone tell me to soak in milk, is there a difference with milk or water?
I love avocado, thanks for posting this.