Cheryl's Low Cho Cookies

Makes about 3 dozen at just under 1 carb each cookie:

1 stick of butter, softened
3 oz cream cheese, softened
1 package SF instant pudding mix
1 t. vanilla extract
6 packets Splenda
1 cup soy protein isolate
3/4 c. chopped nuts
1/4 c. heavy whipping cream

Preheat oven to 350 degrees.  Cream butter and cream cheese together till smooth.  Add pudding mix and mix well.  Next add the vanilla, Splenda, soy protein and the nuts. Add as much as 1/4 cup heavy cream to create texture of soft dough.  Roll into 36 balls around 1 inch wide and flatten on cookie sheet.  Sprinkle with additional Splenda if desired.  Bake 10-12 minutes.

VARIATIONS:

Chocolate-Nut:  Use Chocolate pudding mix and add 1 t. chocolate extract to mix.

Snickerdoodles:  Use Vanilla pudding, omit nuts and roll cookies in a mixture of Splenda and cinnamon before baking.