| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chocolate, Diabetic, Cooky/bars | 20 | Servings | |
INGREDIENTS
| 1/2 | c | Margarine,room temp |
| 2 | tb | Sugar |
| 1/3 | c | Liquid sugar substitute |
| 1 1/4 | c | Flour |
| 3 | tb | Cocoa |
| 1/2 | ts | Salt |
| 1/4 | c | Chopped nuts |
| 2 | tb | Raisins |
INSTRUCTIONS
Sprinkle sweet granuated sugar substitute, as necessary. Cream together margarine and sugar until light and fluffy. Add vanilla and sugar substitute to creamed mixture. Beat at medium speed for 1/2 minute. Stir together flour, cocoa and salt to blend. Add to creamed mixture and mix at low speed about 1 minute or until blended. Add nuts and raisins to dough. Mix lightly. Shape into balls using 1 tablespoonful of dough per ball. Place balls on a cookie sheet that has been lined with alumiun foil or sprayed with PAN spray. Bake at 325 F for 20-25 minutes or until slightly firm. Remove form oven and cool slightly. Roll lukewarm balls in Sprinkle Swet. Cool to room temperature and serve two balls per serving. Variation: Chocolate Mint Balls: Add 1/2 teaspoon peppermint flavoring along with 1 teaspoon vanilla instead to the 2 teaspoons vanilla. From *Prodigy's Food and Wine-Healthy Eating Bulletin Board, from Bridget Benjamin-PHFC09A File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”