I came up with this recipe when we went on the South Beach Diet and I wanted a dessert that would have some healthful ingredients. They're so good I just keep making them anyway!

Ingredients:
2 cups natural crunchy peanut butter
44 packets Splenda brand sweetener
1 1/2 cups broken Cheerios
enough whole wheat flour to reach cookie-dough consistency (approx. 3/4 to 1 cup)
1 bag (12 oz.) Ghirardelli brand semi-sweet chocolate chips

Instructions:
1. Break the Cheerios in pieces, then mix together with the peanut butter and Splenda. Add enough flour to thicken the mixture into cookie-dough consistency. You want to be able to roll them into balls that wonÕt fall apart.

2. Make tablespoon-sized balls out of the dough and place on baking parchment on a cookie sheet. Freeze the dough for about 30 minutes in order to harden, and at the same time begin melting the chocolate chips in a wide saucepan on the very lowest heat setting.

3. Using tongs, roll the chilled dough in the melted chocolate until covered, then place back on the baking parchment. Freeze for an hour until chocolate is hardened, then enjoy! Store leftovers in the fridge.