| 4 of 5 people found the following review helpful. |
 September 10, 2006
Reviewer: Nancy in Michigan |
| The 0-carb Beanit Butter arrived this week. My granddaughter, Type I diabetic, 12 years, dug her finger into the jar and we didn't think she was going to stop. She always had her finger in a peanut butter jar before, but that was soon stopped when she was diagnosed in April, 2006. The sugar in the Beanit Butter did not effect her reading. She kept giving me a thumbs up constantly for buying this for her so she could try it. Her Dad would have rated it a 3, but she, her Mom, Grandma and Grandpa rated it a 5+. We are so glad we found your store. |
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| 2 of 2 people found the following review helpful. |
July 24, 2007
Reviewer: Donna in Kentucky |
| Oh my Gosh!!! This is great. I made some cookies and thought I was in heaven. Take one cup of beanit butter, one large egg, and 1 cup Splenda. Mix together and shape into balls. (Optional: Flatten with fork tines dipped in Baking Splenda.) Bake at 350 degrees for 8-10 minutes. Let them cool. |
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| 2 of 2 people found the following review helpful. |
January 14, 2007
Reviewer: A customer in Michigan |
| Don't be fooled by some of the negative reviews, this is really an excellent product. Of course it does not taste exactly like real peanut butter... you can't expect that. It is, however, one of the best soybean substitutes I have ever tasted. The texture is a bit grainy, but it is not unlike what you would expect from natural peanut butter made from real peanuts (not whipped, hydrogenated peanut oil). It spreads smooth and has a wonderful roasted soybean flavor. I like it better than peanut butter. |
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| 1 of 1 people found the following review helpful. |
January 27, 2009
Reviewer: Beverly in Pennsylvania |
| I just baked 'peanut butter' cookies. YUM! Here is the recipe: 1 cup Carb Not Beanit Butter (spray meas. cup with PAM to get it out easier) 1 1/3 cup Splenda 1 Egg 1 tsp. vanilla (use the real, not the imitation) Pre-heat oven to 375 degrees I literally just added everything into one bowl. Stirred until everything was wet until it comes together into a perfect soft ball. Pull off small chunks to roll into balls: I rolled 24 balls, 12 per cookie sheet (about the size of a small walnut). Flat them in both directions with the tines of a fork to make that famous x pattern. Bake each sheet 6 minutes. Let cool. A little crumbly but oh so yummy! Enjoy,
xooxo |
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June 13, 2009
Reviewer: SHARON in California |
| I love this product. My only regret is it doesn't come in chunky style. |
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Dixie Diner
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