| 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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