| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Diabetic, Candies, Allergy, Beans |
24 |
Servings |
INGREDIENTS
| 1 |
c |
Semisweet chocolate chips |
| 1/3 |
c |
Smooth GF peanut butter |
| 2 |
tb |
Corn syrup |
| 1 1/2 |
c |
Cooked red kidney beans |
| 1/2 |
ts |
Ground cinnamon |
| 1 1/2 |
c |
Mini GF marshmallows |
| 1/4 |
c |
Chopped nuts |
INSTRUCTIONS
Use gluten-free ingredients for someone on a celiac diet.
Spray 9 inch square cake pan with non-stick vegetable spray, or line
pan with waxed paper.
Melt chips and peanut butter in a large saucepan over low heat,
stirring until smooth. (Or microwave at medium about 2 1/2 minutes
until mixture can be stirred smooth.) Stir in corn syrup. Remove
from heat. Cool 5 minutes.
In food processor, puree beans and cinnamon. Stir into chocolate
mixture until well blended. Stir in marshmallows and walnuts until
coated. Cut large marshmallows with wet scissors if minis are not
available.
Press evenly into prepared pan. Chill about 45 minutes or until firm.
Cover and refrigerate at least 8 hours or up to 6 days before
serving. Cut into 24 squares.
1 square = 94 calories, 1 fruit & veg. choice, 1 fats & oils choice 5
grams total fat, 1 gram saturated fat, 0 cholesterol, 2 grams
protein, 11 grams carbohydrate, 21 mg sodium, 103 mg potassium
Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared by
Elizabeth Rodier, Feb 94
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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