|Low calorie margarine||1⁄3 Cup (5.33 tbs)|
|Creamy peanut butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Granulated fructose||1⁄4 Cup (4 tbs)|
|Light cream cheese||8 Ounce, softened|
|Granulated fructose||2 Teaspoon|
|All purpose flour||2 Teaspoon|
|Chopped peanuts||1⁄2 Cup (8 tbs)|
Combine margarine and peanut butter in a medium-size mixing bowl.
Beat to blend.
Add half of the 1 1/4 cup (310 mL) flour and the 1/4 cup (60 mL of fructose.
Beat well (mixture will stick to the beaters of the mixer).
Push mixture from beaters, and add remaining flour.
Beat until mixture is fine crumbs.
Transfer to a 13 x 9 in. (33 x 23 cm) ungreased, shiny baking pan.
Bake at 350°F (175°C) for 15 minutes, or until surface is lightly browned.
Meanwhile, combine cream cheese, water, the 2 tsp (30 mL) of fructose, and the 2 tsp (30 mL) of flour in a mixing bowl. (The same bowl can be used.) Beat until well blended.
Add the egg and egg whites; beat until thoroughly combined.
Stir in the chopped peanuts.
Pour over the baked dough.
Return to oven, and bake for 15 more minutes or until cream cheese mixture is set.
Remove from oven to cooling rack.
Cut into 24 squares; then cut each square in half diagonally.