| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Desserts, Diabetic, Candies | 20 | Servings |
INGREDIENTS
| 5 | c | Puffed rice – unsweetened |
| 3 | tb | Granulated sugar replacement |
| 2 | Egg whites | |
| 2 | ts | Butter rum flavoring |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
SOURCE: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand- copyright 1982. MM format by Ursula R. Taylor. Pour puffed rice into blender and work into a powder. Pour into large bowl or food processor and add remaining ingredients. Work with wooden spoon or steel blade until mixture is completely blended; mixture will be sticky. Form into 20 patties. Place patties on an ungreased cookie sheet and bake at 300 degrees F (150 degrees C) for 15 to 20 minutes, or until surface feels dry. YIELD: 20 patties EXCHANGE 1 patty: 1/5 bread exchange CALORIES 1 patty: 23 (not to be used only by diabetics!!) Posted to JEWISH-FOOD digest by Lenore Gould <lenoreg@wwnet.com> on Oct 08, 1998, converted by MM_Buster v2.0l.
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